Cinnamon Pumpkin Custard Recipe

Indulge in the ultimate fall dessert: a creamy, spiced pumpkin custard with a decadent salted caramel drizzle! This elegant recipe is perfect for impressing guests at your next dinner party or adding a touch of romance to a cozy night in. Easy to make, with minimal prep time and a chill period that allows for advance preparation, this dessert is guaranteed to be a crowd-pleaser.

Prep Time 15 mins

Cook Time 65 mins

Calories 169.4 kcal

Protein 8g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Cinnamon Pumpkin Custard

Canned Pumpkin
Egg Beaters Egg Substitute
¾ cup packed light brown sugar
Ground Cinnamon
Ground Allspice
1 (12 ounce) can evaporated milk
½ cup granulated sugar

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How to Make Cinnamon Pumpkin Custard

Preheat oven to 300°F (150°C).
In a medium bowl, whisk together 1 (15 ounce) can pumpkin puree, 4 large eggs, ¾ cup packed light brown sugar, 2 teaspoons ground cinnamon, and ½ teaspoon ground allspice until well combined.
Gently stir in 1 (12 ounce) can evaporated milk.
Pour the mixture into a greased 9-inch quiche dish or pie plate.
Place the dish in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the quiche dish (this creates a water bath for even baking).
Bake for 40-45 minutes, or until a knife inserted near the center comes out clean.
Remove from the oven and let cool completely on a wire rack.
Cover and chill for at least 2 hours, or up to 24 hours for optimal flavor.
**For the Salted Caramel Drizzle:** In a heavy 8-inch skillet, heat ½ cup granulated sugar over medium-high heat. Do not stir!
Swirl the pan occasionally until the sugar begins to melt and turn a light amber color. Reduce heat to low.
Continue to cook, swirling occasionally, until the sugar is completely melted and a deep golden amber color (about 5 more minutes).
Remove from heat and carefully stir in 2 tablespoons of heavy cream (it will bubble vigorously!). Stir until smooth.
Stir in ¼ teaspoon of sea salt.
Let the caramel cool slightly before drizzling over the chilled custard.
Let the custard sit at room temperature for about 20 minutes before serving. Serve immediately after drizzling with caramel.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

86g

Fat

13g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Vegetables Dinner Party Fall Heirloom Historical Holiday Event Puddings And Mousses Seasonal Squash 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Cinnamon Pumpkin Custard?

Cinnamon Pumpkin Custard takes about 80 minutes from start to finish — roughly 15 minutes to prepare and 65 minutes to cook.

How many calories are in Cinnamon Pumpkin Custard?

Cinnamon Pumpkin Custard has approximately 169.4 calories per serving, with about 8 g protein, 9 g carbohydrates and 6 g fat.

What ingredients do I need for Cinnamon Pumpkin Custard?

The key ingredients for Cinnamon Pumpkin Custard are Canned Pumpkin, Egg Beaters Egg Substitute, Brown Sugar, Ground Cinnamon, Ground Allspice, Evaporated Milk. See the full list with measurements above.