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.

Pumpkin Egg Custard Recipe - My Kitchen Love (1)

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!

Pumpkin Egg Custard Recipe - My Kitchen Love (2)

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).

Pumpkin Egg Custard Recipe - My Kitchen Love (3)

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.

Pumpkin Egg Custard Recipe - My Kitchen Love (4)

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.

Pumpkin Egg Custard Recipe - My Kitchen Love (5)

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.

Pumpkin Egg Custard Recipe - My Kitchen Love (6)

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)
Pumpkin Egg Custard Recipe - My Kitchen Love (7)

Egg inspiration for any time, on dime meals:

  • Easy (all-day) Breakfast Tacos
  • Baked Eggs in Buns
Pumpkin Egg Custard Recipe - My Kitchen Love (8)

5 from 6 votes

Pumpkin Egg Custard Recipe - My Kitchen Love (9)


Pumpkin Egg Custard

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Creamy and luscious Pumpkin Egg Custard.



Keyword:easy dessert recipe, egg custard, egg custard recipe, egg dessert, Fall baking, pumpkin egg custard

Servings: 6 servings

Calories: 171 kcal

Author: Samantha


  • 3largeeggs
  • 2cupswhole milk3.25% or higher fat content
  • 1/2cupdark brown sugar
  • 1cuppumpkin puree
  • 1/2tspvanilla extract
  • 1/2tsp cinnamon
  • 1/4tspnutmegoptional
  • 1/4tspsalt

US CustomaryMetric


  1. 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.

  2. In a large bowl whisk together eggs, milk, brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg (if using), and salt.

  3. Fill the 6 empty ramekins with egg custard mixture*. Place pan with water bath and filled ramekins into oven carefully.

  4. Bake for 40-50 minutes or until custard is set on the outside and still slightly jiggly in the middle.

  5. 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.

Enjoy! xo

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Pumpkin Egg Custard Recipe - My Kitchen Love (2024)


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