Baked Pumpkin Custard from EAGLE BRAND®

Baked Pumpkin Custard from EAGLE BRAND®


"Everything you love about pumpkin pie but without the fuss of the crust, these custards are creamy and spiced just right."

Ingredients 50 m {{adjustedServings}} servings 388 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
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Reviews 8

  1. 8 Ratings

Rachel Harney

This is basically pumpkin pie filling without the crust. I made these for my family at Thanksgiving since my mother has an allergy to gluten, and they were loved by all. I baked these on the longer side of the recommended time, more like 40 mins. I just threw all of the ingredients in a blender, mixed, and poured into ramekins. SUPER easy and delicious, I highly recommend.

Patti's Kitchen

Very easy to make and delicious. I served this custard with a turkey dinner in February, and it made a perfect dessert without much effort.


Very good and very easy, but not quite pumpkin pie for me, which I didn't expect it to be but also not a custard. I suppose I discovered from this that I'm a purist on both counts.