Baked Pumpkin Custard from EAGLE BRAND

This pumpkin custard recipe, made extra decadent with a can of sweetened condensed milk, will make you want to skip the traditional pie this year.

Pumpkin Custard Ingredients

Here are the ingredients you'll need to make this baked pumpkin custard:

· Eggs: This indulgent custard starts with three large eggs.· Pumpkin: Use store-bought canned pumpkin or make pumpkin puree at home.· Spices and flavorings: This pumpkin custard is flavored with pumpkin pie spice and vanilla extract. A pinch of salt enhances the other flavors, while a sprinkle of cinnamon is the perfect finishing touch.· Sweetened condensed milk: The key ingredient in this pumpkin custard recipe is a can of sweetened condensed milk.· Milk: Whole milk thins the thick custard a bit, creating the perfect texture.· Whipped cream: Top this pumpkin custard with store-bought or homemade whipped cream.

How to Make Pumpkin Custard

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated pumpkin custard with sweetened condensed milk:

1. Mix the ingredients: Whisk the eggs together, stir in the pumpkin pie spice, then whisk in the condensed milk, milk, vanilla, and salt.2. Bake the custard: Pour the custard into six custard cups. Bake in a preheated oven until the centers are almost set.3. Cool and serve: Set on a wire rack to cool. When the custard is completely cooled, top with whipped cream, and sprinkle with cinnamon.

Can You Make Pumpkin Custard Ahead of Time?

Yes, this pumpkin custard makes a great make-ahead dessert. Make it up to one day in advance and store, tightly covered, in the fridge until you're ready to serve.

How to Store Pumpkin Custard

Allow the pumpkin custard to cool completely. Cover each custard cup tightly with storage wrap, then store in the refrigerator for up to three days.

Cookdap Community Tips and Praise

“My family LOVED this,” raves Kay. “I added a pinch of ground cloves and ground ginger to the custard. Didn’t even need whipped cream.”

“Very easy to make,” according to Matt. “I added some extra spice; nutmeg, ground clove, and allspice!! Very tasty!!!”

“Just like pumpkin pie without the crust,” says Carolyn MacDonald Manning. “It’s simple to make and I typically have all the necessary ingredients in my kitchen for the moment I get a craving.”