The Best Pumpkin Pie Custard
The Best Pumpkin Pie Custard features 6 mini crustless pumpkin pies served in ramekins. Each smooth and velvety bite is a treat! Serve with fresh whipped cream or topping.
Servings: 16 custards
- 15 ounces Canned pumpkin puree
- 1 tsp pumpkin spice
- 2 eggs large size
- 14 ounces sweetened condensed milk
- 1 cup whipped topping optional
Preheat your oven to 425 degrees Fahrenheit.
Grease ramekins with nonstick spray.
In a large bowl, using a hand mixer, combine the pumpkin, milk, eggs, and spice until creamy.
Pour mixture into each ramekin about 3/4 of the way-a little more is ok just as long as you are not meeting the top of the dish.
Add ramekins to a baking tray with 1-1 1/2 cups of water to create a water bath
Place mini pumpkin pies (on the large baking sheet) in the oven at 425 Fahrenheit for 15 minutes.
Reduce the oven heat to 350 degrees f. and bake another 20 minutes.
Use a toothpick inserted into the center to test if they are done. The toothpick should be clean when removed.
Allow pies to fully cool before optionally topping them, or enjoy them warm without topping.
Nutritional values displayed might not accurately reflect values and are meant to be a guide.
Try not to keep opening the oven or your custards will split like some of mine did.
Allow pies to fully cool before adding whipped cream/topping.
Store in the fridge if you use whipped cream, or top with whipped cream as needed.
These store in the fridge for 3 days (for best taste).
Serving: 1custard | Calories: 107cal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 44mg | Potassium: 159mg | Fiber: 1g | Sugar: 16g | Vitamin A: 4236IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg