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Spiced Pumpkin Custard

User Rating 3 Star Rating (3 Reviews)


This spiced pumpkin custard is easy to prepare and bake, and it makes a wonderful fall dessert.

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 10 minutes


  • 3 cups half-and-half
  • 6 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/3 cup molasses
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 cups puréed pumpkin, or about 1 1/2 cans
  • Whipped topping or sweetened whipped cream


Butter a shallow 2-quart baking dish. In a small saucepan, bring half-and-half to a simmer; set aside. In a medium mixing bowl, beat eggs, sugar, molasses, cinnamon, ginger, nutmeg, and salt. Mix in pumpkin and warm half-and-half. Pour mixture into prepared baking dish. Set dish in a large baking pan. Add hot water to the large pan to a depth of about 1 inch. It should come about halfway up the side of the inner baking dish. Bake at 325° for about 1 hour and 10 minutes, or until custard is set in the center. It should only jiggle very slightly. Cool completely before serving; can be covered and refrigerated overnight. Serve with a dollop of whipped cream or whipped topping.

More Pumpkin Desserts
Pumpkin Crunch Dessert
Pumpkin Cheesecake With Graham Cracker Crust
Pumpkin Cheesecake
Pumpkin Cupcakes
Pumpkin Streusel Bars
Pumpkin Bars with Crumb Topping

User Reviews

Reviews for this section have been closed.

 4 out of 5
pumpkin custard, Member unique77rn

A little nervous making it, after reading review of it not setting but it worked fine. I did leave it in for the full cooking time and very slowly added the scalded milk so the eggs would not pre cook. I did put mine in a pie shell so I could take it to work easily and got great reviews. I also used two full small cans of pumpkin since I had no use for 1/2 a can of pumpkin. Tasted wonderful!

2 out of 2 people found this helpful.

See all 3 reviews

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