Silky Crustless Pumpkin Custard
Crustless pumpkin custard baked in ramekins, all the silky spiced filling of pumpkin pie with none of the crust fuss. Easy, one bowl, and gluten-free.
Servings 6 servings
Ingredients
For the Custard
- 1 15 oz can pumpkin puree not pumpkin pie filling
- 3 large eggs
- 1 12 oz can evaporated milk
- ¾ cup light brown sugar packed
- 1 tablespoon cornstarch optional, for a firmer set
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon vanilla extract
To Serve
- whipped cream
- ground cinnamon for dusting
Instructions
Make the Custard
- In a large bowl, whisk together the pumpkin, eggs, evaporated milk, brown sugar, cornstarch, pumpkin pie spice, salt, and vanilla until completely smooth.
- Set 6 ramekins on a rimmed baking sheet and divide the custard evenly among them.
Bake and Chill
- Bake at 350°F until the edges are set and the centers still have a slight jiggle, about 30 to 40 minutes. Do not overbake.
- Let the custards cool to room temperature, then chill at least 2 hours until firm. Top with whipped cream and a dusting of cinnamon to serve.
Notes
- Pull them while they jiggle: A slight wobble in the center sets up perfectly as it cools; overbaking causes cracks.
- Water bath: Setting the ramekins in a pan of hot water gives the silkiest set.
- Storage: Keeps covered in the fridge up to 4 days, or freeze up to 2 months and thaw overnight.