Pumpkin Custard

Coastal Living
Pumpkin CustardRecipe
Photo: David Tsay; Styling: Dani Fisher
Makes 8 servings


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1 (15-ounce) can pumpkin
1 cup heavy whipping cream
1 (14-ounce) can sweetened condensed milk
5 large eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon salt
1 teaspoon vanilla extract


Prep: 3 Minutes
Cook: 30 Minutes

1. Combine all ingredients in a blender. Pour evenly into lightly greased custard cups, and place in a roasting pan. Add hot water to roasting pan, to a depth of 1 inch.

2. Bake at 350° for 30 to 40 minutes or until custard is set. Transfer custard cups to a wire rack to cool completely. Refrigerate until ready to serve.

Created date

October 2010