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+ servings

Pumpkin Custard

A crustless version of pumpkin pie that is light, tasty and a great way to use pumpkin purée.
Prep Time 5 mins
Cook Time 45 mins
Resting & Cooling 2 hrs
Total Time 2 hrs 50 mins
Course Dessert
Servings 9 servings

Ingredients
  

  • 2 cups pumpkin purée
  • 2 eggs (beaten)
  • cups milk (OR 1 can evaporated milk)
  • ¾ cup dark brown sugar
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp allspice

Instructions
 

  • Place pumpkin purée in a large mixing bowl with the rest of the ingredients. Mix well to combine.
  • Preheat oven to 425 °F. Lightly grease an 8” x 8” casserole dish with vegetable oil. Place pumpkin mixture in the dish and spread evenly. Bake for 10 minutes.
  • Lower oven temperature to 350°F and continue baking until custard is set, about 30- 35 minutes more. Test the center of the custard by inserting a paring knife in the center. If it comes out clean, the custard is done.
  • Place casserole dish on a wire rack, allowing the custard to cool for about 30 minutes. Cover the dish with plastic wrap and place it in the refrigerator until ready to serve. 

Notes

To serve: Cut custard into 9 pieces. Place individual pieces on small plates. Top with whipped cream and sprinkle with a little cinnamon. 
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