Pumpkin Egg Custard Recipe - My Kitchen Love (2024)
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This cozy Pumpkin Egg Custard recipe is a dreamy Fall dessert made from convenient ingredients and is almost effortless to whip up. These Egg Custards are creamy, luscious, and have just the right amount of pumpkin and spice.
This post is in partnership and sponsored by Get Cracking! as part of their #EggsAnyTime campaign. My Kitchen Love has been compensated monetarily. We only support brands we love and cook with at home.
My love for eggs truly knows no bounds. Convenient for any meal, any time of the day, my love also dives straight into the dessert category where eggs literally do all the heavy lifting with minimal effort. Binding, aerating, and silky texture to name a few power moves eggs lend us.
These Pumpkin Egg Custards are not only creamy and luscious, but are given a boost of healthy protein thanks to eggs.A decadent dessert with more wholesome ingredients and less guilt?! Sign me up!
Like most egg dishes, this Pumpkin Egg Custard is easily elevated, uncomplicated, and has ingredients that are widely available. The pumpkin and spices lean this egg custard recipe into a stunning, yet comforting dessert.
How do you make egg custard? It’s straightforward and made with just a few ingredients you likely already have at home (except the pumpkin puree, you may need to pop into a grocery store for that).
Plunk the eggs and other ingredients in a bowl and whisk for a moment or two, then pop the mixture into the oven to bake and voilà! Silky, decadent, and creamy dessert.
The mixture needs a solid, albeit quick, whisk to ensure the consistency of the mixture is uniform and the eggs are well blended. If the eggs are not combined properly into the custard mixture they will separate out during baking and the custard will have inconsistent textures and different layers.
A low temperature water bath method is used in this recipe to keep the eggs from cooking too quickly while being baked. This method also adds moisture to the oven for that smooth texture without any hardness or cracks on the surface of the custard.
A water bath is simply a high rimmed baking pan that has a few inches of water in it (see photo below) and the item being baked in a separate baking vessel sitting inside the water.
I liked the cinnamon dusted whipping cream on top of these Egg Custards as the whipped cream garnish was a nice compliment.
That being said, sprinkling some sugar on top and torching each custard briefly is a great take on a healthier pumpkin crème brûlée that would be amazing too.
Other garnish variations would include some candied pecans or crumbled dark chocolate cookie.
More cozy egg desserts we love:
Meyer Lemon Meringue Tart (yolks for the lemon curd and whites for the meringue!)
Triple Chocolate Meringues (5-ingredients for a chocolaty meringue cookie)
Preheat oven to 325° F and prepare a high rimmed 9" x 13" baking pan with an inch or so of water. Place 6 empty ramekins into the pan with water in it.
In a large bowl whisk together eggs, milk, brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg (if using), and salt.
Fill the 6 empty ramekins with egg custard mixture*. Place pan with water bath and filled ramekins into oven carefully.
Bake for 40-50 minutes or until custard is set on the outside and still slightly jiggly in the middle.
Allow to cool for at least 2 hours (the custard will continue to set as it cools)**.
Recipe Notes
* I used all the custard mixture in 6 ramekins. I used 4 oz. ramekins.
** These egg custards are a perfect make ahead dessert and will last in the fridge for 3-5 days.
Nutrition Facts
Pumpkin Egg Custard
Amount Per Serving
Calories 171Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 101mg34%
Sodium 175mg8%
Potassium 250mg7%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 23g26%
Protein 6g12%
Vitamin A 6622IU132%
Vitamin C 2mg2%
Calcium 132mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Texture: Custards made with whole eggs tend to be firmer and more set due to the additional proteins in the egg whites. Custards made with only egg yolks are typically smoother and silkier, resulting in a creamier texture. Flavor: Egg yolks have a higher fat content and contain more flavor compounds than egg whites.
Egg custard is a variation on cream custard. Egg custurd is a tick rich creamy sweet or savory dessert, made mixtures of eggs or egg yolks, milk or cream, flavorings (vanilla, nutmeg, etc.) and optionally, sweeteners (sugar, honey). Basic custards are thickened and set by eggs alone.
Stirred custard is thickened by coagulation of egg protein, while the same gives baked custard its gel structure. The type of milk used also impacts the result.
Milk: This decadent custard starts with four cups of milk. Butter: A tablespoon of butter lends richness. Vanilla: Vanilla extract enhances the overall flavor of the custard. Eggs: Four eggs ensure a creamy, thick, and velvety texture.
Add the milk in 1/2-cup increments to bring the temperature of the eggs up gradually while whisking. Tip: Whisking the eggs with sugar helps, too. Now you can add the tempered eggs to the hot milk without worrying that the eggs will curdle or scramble. Keep stirring over medium heat as the custard thickens.
While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.
There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.
Deciding what to serve with your pudding? Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium.
Crème brûlée is a simple dessert consisting of egg yolks, cream, and sugar, making it rich in flavor and calories! Creme brulee and creme caramel are both classic French custards. They are the same in that they are both egg-based custards that consist of milk, sugar, and vanilla.
Here's how to avoid one of the worst kitchen mishaps: overcooking. Egg-based puddings and custards can curdle if cooked beyond 185 degrees. We take crème anglaise off the heat when the mixture registers 175 to 180, but when making the base for ice cream we push the temperature to 180 to 185 for maximum thickness.
This is most likely due to the cooking temperature being too high. When cooking your custard base, make sure the temperature of your custard does not go higher than 185°F (85°C). This will cook the custard enough to pasteurize your eggs, but will not result in an eggy flavor.
While the calorie count may vary with flavors, ice cream in general is likely to have more calories and fat than frozen custard: 207 calories and 11 grams of fat for 100 grams of vanilla ice cream vs. 122 calories and four grams of fat for 100 grams of frozen custard.
Whenever I make an eggy dish, such as custard or bread pudding and sometimes scrambled eggs it always gets watery. What am I doing wrong? You are probably cooking your egg dishes too hot for too long.
Do not add Pineapple to the custard, as it can make custard really bitter and spoil the whole dessert. If you do not have all the fruits mentioned in the recipe or if you do not like some of these, you can skip adding them.
The US equivalent of custard is custard. We also have pudding which is thicker and more set than custard usually with flour or cornstarch. We do not refer to the dessert course of a meal as pudding. Custard has no cornstarch or flour and is often served as a sauce over berries or poundcake.
In custard preparation, substituting egg yolks for whole eggs can offer nutritional advantages and cater to specific dietary needs without compromising the dish's creamy texture.
With the eggs, the issue is whether to use the whole egg or only the yolk. Yolks give a richer tasting, velvety custard, and a deeper yellow colour which is more appetising. If you add whites there is more of a jellyish consistency. Whites make a sturdier custard and are useful if you wish to unmould a baked custard.
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