Pumpkin Custard

If you could eat pumpkin pie without the pie crust, would you? Pumpkin custard is essentially the best part of pie: the creamy, lightly spiced filling that you can't get enough of. This version is flavored with maple syrup, bourbon, and citrus zest along with your usual suspects of warm, dessert spices: pumpkin pie spice, cinnamon, nutmeg. For those who like it slightly spicy, add a teaspoon of ground or freshly grated ginger into the simmering dairy.

If you're using six 4" ramekins, bake time is around 45 minutes. If you go smaller down to 3" ones, decrease bake time to 35 minutes. Using a water bath creates a gentler heating environment for the custard so that it remains as smooth and creamy as possible. You can serve it warm with whipped cream, or you can chill it like crème brûlée and top with a shattery sugar topping once it's completely cold.

If you give this recipe a try, let us know in the comments below what you thought!

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Yields: 6 - 8 servings
Prep Time: 0 hours 15 mins
Total Time: 1 hour 30 mins

large eggs


egg yolks

1/2 c.

maple syrup


(12-oz.) can evaporated milk

3/4 c.

heavy cream

Zest of 1 orange (about 2 tsp.)

2 tsp.

bourbon (optional)

1/2 tsp.

kosher salt

1/4 tsp.

freshly ground nutmeg (optional)

1/4 tsp.

ground cinnamon (optional)


(15-oz.) can or homemade pumpkin puree (about 1 ¾ c.)

1 tsp.

pure vanilla extract

Whipped cream, for serving (optional)

Granulated sugar, for topping (optional)

  1. Preheat oven to 325°. Place six 4” ramekins into a 9”-x-13” baking dish.
  2. Bring a tea kettle or pot of water to boil. In a large mixing bowl, whisk eggs and yolks with maple syrup until smooth. In a small pot, heat milk, cream, orange zest, bourbon, salt, pumpkin pie spice, nutmeg, and cinnamon until simmering, about 4 minutes; strain to remove orange zest. 
  3. Whisking constantly, stream cream mixture into egg mixture until evenly combined. Whisk in pumpkin and vanilla until smooth. 
  4. Divide mixture evenly among ramekins. Transfer baking dish to the oven, then carefully pour in boiling water around ramekins to reach 1" depth. 
  5. Bake until custard is mostly set but still quivers uniformly when ramekin is jiggled, about 45 minutes. (If using smaller ramekins, check after 35 minutes.) 
  6. Carefully remove baking dish from oven, being very careful to not let water splash into the ramekins. Let cool for 10 minutes, then remove ramekins from water bath. 
  7. To serve warm, topped with whipped cream. Optionally, let cool to room temperature and refrigerate until set, about 2 hours.
  8. To brûlée, dust each chilled ramekin evenly with 1 teaspoon sugar. Use a kitchen torch to gradually melt and caramelize sugar. Serve with whipped cream, if desired.

June Xie
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