All the flavor of pumpkin pie without the work! This simple pumpkin pie custard comes together quickly and is baked in a water bath until creamy and smooth.

Simple Pumpkin Pie Custard

This custard is the perfect thing to make if you’ve been craving pumpkin pie lately, but didn’t want all the fuss and time spent making a homemade crust.  It is also a lot lighter and healthier!  Don’t get me wrong, I love a great pie crust, but I completely forgot about the importance of crust when I was eating this.

While it takes almost no time to put together, it does take a long time to bake custard in the oven.  Be prepared for it to take the full cooking time, unlike me, who kept flicking the oven light on and off impatiently.   I also made this at night around 10:30 pm, which I wouldn’t recommend.

Simple Pumpkin Pie Custard

Grab a spoon and dig in!

This was comfort food at its very best.  I actually recommend doubling the recipe, because they will disappear incredibly quickly.  I can’t wait to make more of these over the Thanksgiving holidays!

Simple Pumpkin Pie Custard

Simple Pumpkin Pie Custard

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Yield: 3 Servings
Prep: 10 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 20 minutes
All the flavor of pumpkin pie without the work! This simple pumpkin pie custard comes together quickly and is baked in a water bath until creamy and smooth.

Ingredients

  • 3 tablespoons (45 mL) pure maple syrup divided
  • 1 large egg
  • 1½ large egg whites about 1½ ounces
  • 2½ tablespoons (30 g) granulated sugar
  • ½ cup (120 g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 heaping teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon kosher salt
  • ½ cup (120 mL) whole or low-fat milk

Instructions 

  • Preheat oven to 325°F (160°C) with a rack in the center position. Set aside 3 (5-ounce) ramekins. Pour 1 tablespoon of maple syrup into each, swirling the ramekins so that the maple syrup covers the entire bottom.
  • Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla extract, cinnamon, ginger, nutmeg, and salt. Gently whisk in the milk. Distribute evenly into the ramekins.
  • Place the ramekins in a oven-proof baking pan and carefully add boiling hot water to the pan, to create a water bath, until the water level reaches ¼ up the sides of the ramekins.
  • Transfer to the oven carefully and bake for 60 to 70 minutes, or until the middle of the custard is set and does not wiggle when lightly tapped. Transfer to a rack to cool. Enjoy lukewarm or chilled from the refrigerator.
Serving: 1serving, Calories: 154kcal, Carbohydrates: 29g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 63mg, Sodium: 156mg, Fiber: 1g, Sugar: 26g
Author: Laura / A Beautiful Plate
Course: Desserts
Cuisine: American