This creamy stovetop Pumpkin Custard delivers all the flavors of pumpkin pie in a silky, spoonable dessert. It’s an easy, no-bake recipe that makes a great weeknight fall treat, but is special enough for entertaining.
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This recipe was inspired by my husband’s love for pumpkin pie. It has all the classic flavors but in a fraction of the time and effort to prepare. Eliminating the need for the oven makes this easy custard perfect for any weeknight celebration.
I use egg yolks to create a thick, creamy consistency and mix in my 4-ingredient pumpkin pie spice. The method is simple but gives you pastry chef results. It’s one of the best pumpkin recipes to make with a few pantry ingredients on hand.
Fresh homemade whipped cream and toasted pumpkin seeds aren’t necessary, but they add a special touch. I like to chill this recipe for a couple of hours before topping and serving.
Want more simple fall dessert recipes? Try these Brown Sugar Apple Crumb Bars, one-bowl Pumpkin Nutella Muffins, or these cinnamon sugar coated Baked Apple Cider Donuts.
Why This Recipe Works
- Easy individual servings - super easy to serve in regular glasses or small jars!
- Simple technique - cooking the custard on the stove top eliminates the need for baking and using a water bath!
- Make ahead - You can store the homemade custard in the fridge for up to 3 days. Add any toppings just before serving.
Ingredient Notes
- Milk - I use whole milk for a creamy consistency. A lower-fat milk will work, but will give you a thinner and less rich result.
- Heavy cream - This is what gives the custard its rich, luxurious texture. You can substitute half-and-half for a lighter version, but the texture won’t be quite as silky.
- Egg Yolks - you’ll need 5 large egg yolks for this recipe, but you can substitute with 4 extra-large yolks if that’s what you have on hand.
- Pumpkin - use 100% pure pumpkin puree, not pumpkin pie filling.
Please see the recipe card for the complete list of ingredients and measurements.
How to Make This Recipe
In a small bowl, whisk a ½ cup of milk with the cornstarch until completely smooth.
In a medium saucepan, whisk the remaining milk, cream, and half of the sugar over medium heat, bringing the mixture to a simmer.
In a large bowl, whisk the egg yolks and remaining sugar together.
Slowly stream the hot milk into the egg mixture while whisking.
Mix in the cornstarch mixture, pumpkin puree, and spice mix. Pour the warm egg mixture back into the saucepan, whisking constantly until it thickens.
Remove the custard from the heat and mix in the butter and salt. Pour the pumpkin custard into glasses or jars and chill for at least 2 hours.
Tips for Success
- Temperature is key - Cook over medium heat and whisk constantly to keep the eggs from curdling and the bottom from burning.
- The spoon test - Your custard is ready when it coats the back of a spoon and you can draw a line through it with your finger that holds its shape.
- Strain for perfection - Even if your custard looks smooth, straining removes any tiny lumps. I like to strain the mixture into a pitcher or large glass measuring cup to make it easy to pour into my serving containers.
- Keep covered - Press plastic wrap directly onto the surface of the custard to prevent a skin from forming on top while it chills.
FAQs
If you notice any curdling, immediately strain the custard through a fine-mesh sieve and whisk vigorously to help cool it down.
Make sure to give your pumpkin custard enough cooking time. If you substituted another milk or didn’t use heavy cream, you won’t have as thick of a pudding, but it will still taste delicious!
Absolutely! Let it chill for at least 4 hours in the fridge before serving.
More Pumpkin Recipes You'll Love
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Pumpkin Custard
- Total Time: 2 hours 25 minutes
- Yield: 8 individual desserts 1x
Description
This creamy stovetop Pumpkin Custard delivers all the flavors of pumpkin pie in a silky, spoonable dessert. It's an easy, no-bake recipe that makes a great weeknight fall treat, but is special enough for entertaining.
Ingredients
- 480 g (2 cups) whole milk, divided
- 28 g (¼ cup) cornstarch
- 240 g (1 cup) heavy cream
- 150 g (¾ cup) granulated sugar, divided
- 90 g (5 large) egg yolks
- 260 g (1 cup) pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 3 tablespoons unsalted butter
- ½ teaspoon salt
Instructions
- Whisk ½ cup of milk and the cornstarch in a small bowl and set aside. Heat the remaining 1 ½ cups milk, heavy cream, and half of the sugar in a small saucepan set over medium heat just until it simmers. Stir occasionally.
- Set a fine-mesh sieve over a large pitcher and set aside.
- Whisk the egg yolks and remaining sugar in a large bowl. Gradually whisk the hot milk into the egg mixture.
- Add the cornstarch mixture and combine. Whisk in the pumpkin puree and pumpkin pie mix. Return the mixture to the saucepan and whisk constantly over medium heat until it thickens, about 4 minutes.
- Remove from the heat and whisk in the butter and salt until smooth.
- Pour the mixture through the sieve into the pitcher.
- Divide the custard evenly between the prepared jars. Cover and chill for at least 2 hours or overnight. Keep chilled until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Custard
Lauren says
This tasted AMAZING and works so well! Thank you so much for making this recipe.
Maria Pagiotas says
Hi Lauren!! So happy you enjoyed this recipe!! Always a fun one to make when you don't want to turn on the oven 🙂 Thank you for sharing!