Pumpkin Custard


4 cups water
3 large eggs
1/2 cup granulated sugar
1-1/4 cups canned pumpkin puree
1/2 cup evaporated milk
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon kosher or sea salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice


Preheat your oven to 425° and set a rack in the middle position. Butter a 1-½-quart soufflé dish. Fill a kettle with about 4 cups water and bring to a simmer.

Meanwhile, in a large bowl, using a standing or handheld mixer, beat eggs and sugar at medium-high speed 2 minutes, until thick and pale yellow. Gently fold in remaining ingredients.

Pour the custard into the prepared dish and set into an 8-inch square baking pan. Transfer both to the oven; then fill the baking pan with enough of the simmering water to come up to the level of the custard. Bake 10 minutes. Reduce heat to 350° and bake until the center of the custard barely jiggles when shaken, 30-45 minutes longer. Let sit 10 minutes; then serve warm or at room temperature.

Yankee lifestyle editor Amy Traverso got this recipe from her grandmother, Rose, who served it every Thanksgiving alongside the stuffing and sweet potatoes. It's a bit like having dessert for supper, but it's a nice counterpoint to a savory meal. You can also make it with squash purée.


6 servings

Preparation Time: 

15 minutes

Start to Finish Time: 

1 hour 15 minut

Preparation Method

Add new comment