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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
Calories 330 kcal
Author Erica Lea

Ingredients

  • 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

Instructions

  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 on a wire rack. Serve warm or room-temperature with nutmeg whipped cream (see note). Sprinkle extra nutmeg on top.

Recipe Notes

  • Adapted from Primal Palate
  • To make the nutmeg whipped cream, place 1/2 cup of whipping cream, 2 teaspoons of pure maple syrup, 1/4 teaspoon of vanilla extract, and 1/4 teaspoon of nutmeg into a mixing bowl. Beat until soft of stiff peaks form.
  • Calories calculated without nutmeg whipped cream.