This Baked Pumpkin Custard is so easy - no pie crust required!

Easy Baked Pumpkin Custard

This Baked Pumpkin Custard is so easy - just mix and pour into ramekins. No crust required!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Author Erica Lea


  • 15 ounces pumpkin puree canned or homemade
  • 11 ounces heavy cream about 1 1/3 cups
  • 2 large eggs
  • 3/4 cup coconut sugar organic cane sugar, sucanat, etc.
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon cardamom
  • a few grinds of black pepper
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees F (175 C). Place 6 ramekins on a shallow rimmed baking sheet.
  2. Whisk together all ingredients in a medium bowl. You could also use a blender to do this.
  3. Fill ramekins about 3/4 full with the custard. Bake for about 35-40 minutes, or until just set.
  4. Cool for a bit. Serve warm or room-temperature with whipped cream (sweetened with maple syrup and flavored with a bit of vanilla extract and freshly grated nutmeg). Sprinkle extra nutmeg on top.

Recipe Notes

adapted from Primal Palate