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.


6 servings

Preparation Time

15 Minutes

Total Time

75 Minutes


Leave a Comment