A super easy to make delicious Thanksgiving dessert that tastes just like Pumpkin Pie without the crust!

Pumpkin Custard with Evaporated Milk

I was at an appointment and eavesdropped as people were talking about their Thanksgiving plans. One of the ladies made the comment that she doesn’t like pie, so she makes Baked Pumpkin Custard Cups. That stuck with me out of curiosity!

I started looking for recipes as soon as I got home. The idea inspired me because I don’t really like pie either. I mean, I’ll eat it if it’s drowning in ice cream but otherwise I pass. I found a recipe I liked, but modified it to be my own. I just love these! They taste just like Pumpkin Pie without the crust! And you can eat these warm, cold, with a dollop of whipped cream, and/or sprinkled with chopped pecans!

These would be a delightful ending to a Thanksgiving meal of Vegetarian Holiday Loaf, Roasted Garlic Mashed Potatoes, Butternut Squash Salad, Sweet Potato Casserole, Easy Garlic Knots, Green Bean Casserole, and Cranberry Sauce!

What You’ll Need:

• 1 cup Pumpkin Puree
• 2 Eggs
• 1 (12 oz) can + 1/4 cup Evaporated Milk
• 2/3 cup Brown Sugar
• 1 tsp Vanilla
• 2 tsp Cornstarch
• 1 tsp Pumpkin Pie Spice
• 1/4 tsp Cinnamon
• 1/4 tsp Ground Ginger

How to Make Baked Pumpkin Custard Cups

• Preheat oven to 350 degrees.
• In a large bowl, whisk together 1 cup pumpkin puree, 2 eggs, 1 (12 oz) can + 1/4 cup evaporated milk, 2/3 cup brown sugar, and 1 tsp vanilla.
• In a small bowl, mix 2 tsp cornstarch, 1 tsp pumpkin pie spice, 1/4 tsp cinnamon, and 1/4 tsp ground ginger. Break up any clumps.
• Slowly add the dry mixture to the wet mixture, whisking until well combined.
• Divide the mixture evenly between 4-5 6 oz ramekins.
• Set cups onto a 9 x 13 pan with high sides. Add enough hot water to the baking pan that it comes halfway up the sides of the cups.
• Bake 40-50 minutes, or until set and browned lightly. When set, the center will have a slight jiggle.
• Transfer the cups to a wire rack to cool.

More Pumpkin Recipes:

• Pumpkin French Toast
• Pumpkin Caramel Cheesecake Bars
• Swirled Pumpkin Cheesecake Bars
• Pumpkin Roll
• Pumpkin Cheesecake Bars
• Mini Pumpkin Cheesecakes
• Pumpkin Cake
• Pumpkin Cheesecake Crescent Muffins
• Cranberry Pumpkin Cake
• Pumpkin Bread
• Pumpkin Pie Cake Bars

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Baked Pumpkin Custard Cups

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Baked Pumpkin Custard Cups, a super easy to make delicious Thanksgiving dessert that tastes just like Pumpkin Pie without the crust!

Prep Time 1 hour

Total Time 1 hour

Ingredients

• 1 cup Pumpkin Puree
• 2 Eggs
• 1 (12 oz) can + 1/4 cup Evaporated Milk
• 2/3 cup Brown Sugar
• 1 tsp Vanilla
• 2 tsp Cornstarch
• 1 tsp Pumpkin Pie Spice
• 1/4 tsp Cinnamon
• 1/4 tsp Ground Ginger

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together pumpkin puree, eggs, evaporated milk, brown sugar, and vanilla.
3. In a small bowl, mix cornstarch, pumpkin pie spice, cinnamon, and ground ginger. Break up any clumps.
4. Slowly add the dry mixture to the wet mixture, whisking until well combined.
5. Divide the mixture evenly between 4-5 6 oz ramekins.
6. Set cups onto 9 x 13 pan with high sides. Add enough hot water to the baking pan that it comes halfway up the sides of the cups.
7. Bake 40-50 minutes, or until set and browned lightly. When set, the center will have a slight jiggle.
8. Transfer the cups to a wire rack to cool.