Best 10 Individual Pumpkin Custards Recipes

INDIVIDUAL CRUSTLESS PUMPKIN PIES (AKA PUMPKIN CUSTARDS)

Steps:

• Preheat oven to 350°F. Place 6 ramekins or custard cups in a large baking dish. Heat a pot or teapot of water to boiling, and set aside.
• In a large bowl, combine pumpkin, brown sugar, cornstarch, salt, pumpkin pie spice, and eggs.
• Whisk to combine thoroughly.
• Add evaporated milk, and stir to combine.
• Fill the ramekins with the pumpkin mixture. Pour the hot water in the baking dish around the ramekins.
• Bake for 35-45 minutes, or until set in the middle.
• Remove from the oven, and let cool in the pan until cool enough to handle.
• Remove the ramekins from the water bath. Serve warm, at room temperature, or chilled in the refrigerator.

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Steps:

• Preheat oven to 300° F.
• Mix sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe.
• Pour into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.
• Bake for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.

PUMPKIN CUSTARD

Steps:

• In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

RICH PUMPKIN CUSTARD

Steps:

• In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups. , Place the cups in a 13x9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chill.

PUMPKIN CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
• Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
• Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
• Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.

BAKED PUMPKIN CUSTARD FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
• Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
• Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.

INDIVIDUAL PUMPKIN CUSTARDS RECIPE - (4.4/5)

Steps:

• PREHEAT oven to 300° F. MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe. POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet. BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.

INDIVIDUAL CRUSTLESS PUMPKIN PIE CUSTARDS (GLUTEN-FREE)

Steps:

• Preheat the oven to 350˚F. Grease six 8-oz ramekins or baking dishes with cooking spray or butter, and arrange them on a baking sheet.
• In the bowl of a stand mixer with the whisk attachment (or using a regular bowl and hand beaters) beat together the pumpkin, sugar, salt, grated ginger, cinnamon, cloves, cardamom and vanilla. Add the eggs, one and a time, and beat on medium-high until well blended. Slowly pour in the half-and-half while beating. Stir well with a rubber spatula to incorporate any bits on the bottom of the bowl (the mixture will be quite loose). Pour or ladle the custard into the prepared ramekins.
• Bake until the custard is set but still slightly wobbly in the center, about 36-38 minutes. Let the custards cool before serving.
• Serve the custards slightly warm, at room temperature or cold with a dollop of lightly sweetened whipped cream and a sprinkle of candied maple pecans.

INDIVIDUAL FROSTY PUMPKIN CUSTARDS

Steps:

• Line 6 muffin cups with paper baking cups.
• Soften 1/2 pin vanilla ice cream slightly.
• Fold 1/2 can (16-ounce size) pumpkin pie mix into ice cream.
• Divide among aper-lined cups.
• Cover and freeze until firm, at least 3 hours.
• Garnish with whipped topping and walnut halves.

PUMPKIN CUSTARD

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into four 3/4-cup custard cups.
• Place the cups in a 9 X 11-inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool.