Creamy Pumpkin Custard is the perfect fall treat. It's the flavors of pumpkin pie layered with graham cracker crumbs and homemade maple whipped cream topping.
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When I think of fall flavors, pumpkin is the first to come to mind. It's the obvious choice, but pumpkin desserts are just so flavorful especially when paired with pumpkin pie spice. This pumpkin custard is essentially pumpkin pie in a jar. It begins with a layer of graham cracker crumbs that is topped with a creamy pumpkin custard and finished with a homemade maple whipped cream for the perfect complement.
Why this recipe works
- Tastes like pumpkin pie in custard form.
- It's creamy and silky.
- Doesn't require any baking.
- Can easily be made ahead of time.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
8 glass jars or serving containers
2 small bowls
Whisk
Small saucepan
Fine mesh sieve
Large pitcher
Large bowl
Plastic wrap
Read the recipe through from start to finish.
Understanding ingredients
Cornstarch is the thickening agent in this pumpkin custard. You should never add it directly to your mixture or else it will result in an undesirable clumpy custard. Instead, whisk together the cornstarch with some of the milk to create a slurry. This can then be added to the custard mixture as directed in the recipe.
Heavy cream adds richness and creaminess to the custard. If you prefer, you can substitute with milk for a lighter custard.
Pumpkin puree is the key ingredient to creating a fall-inspired custard. You can either use homemade or canned puree. If you choose canned, be sure to select pure pumpkin puree and not pumpkin pie mix.
How to make pumpkin custard
Combine milk and cornstarch. In a small bowl, whisk ½ cup of milk with the cornstarch and set aside.
Heat cream. In a small saucepan, heat the remaining milk, heavy cream, and half of the sugar over medium heat just until it simmers. Stir occasionally to prevent the bottom from burning and a skin from forming on top.
Add cornstarch mixture. In a separate bowl, whisk the remaining sugar with the egg yolks (if you do this too early the sugar will "cook" the eggs). Gradually whisk the hot milk into the egg mixture. Whisk vigorously to prevent the milk from cooking the eggs. Add the cornstarch mixture and pumpkin puree and whisk to combine.
Cook the custard. Return the mixture to the saucepan and cook over medium heat until it thickens (whisking constantly).
Add butter and salt. Remove the custard from the heat and whisk in the butter and salt until completely incorporated.
Strain. Pour the mixture through a sieve set over a large pitcher.
Divide. Evenly divide the custard between your serving containers.
Chill. Cover and chill for at least 4 hours or overnight.
Tips and takeaways
- Do not skip the step of pouring your custard through a fine-mesh sieve. Doing this will remove any traces of cooked egg from your mixture.
- Although this recipe calls for graham cracker crumbs, you can substitute with your favorite cookies. Gingersnap or Biscoff cookie crumbs would pair well with the flavor of this pumpkin custard. For something a bolder flavor, you could use chocolate cookie crumbs.
Love pumpkin recipes? Try these other recipes...
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Pumpkin Custard. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!
Pumpkin Custard
- Total Time: 4 hours 35 minutes
- Yield: 8 individual desserts 1x
Description
Creamy Pumpkin Custard is the perfect fall treat. It's the flavors of pumpkin pie layered with graham cracker crumbs and homemade maple whipped cream topping.
Ingredients
For the crust
- 125 g (1 ¼ cups) ground graham cracker crumbs
- 42g (3 tablespoons) unsalted butter, melted
- 1.4 g (¼ teaspoon) salt
For the custard
- 480 g (2 cups) whole milk, divided
- 240 g (1 cup) heavy cream
- 28 g (¼ cup) cornstarch
- 150 g (¾ cup) granulated sugar, divided
- 90 g (5 large) egg yolks
- 260 g (1 cup) pumpkin puree
- 2.5 g (1 ½ teaspoons) pumpkin pie spice
- 42 g (3 tablespoons) unsalted butter
- 2.8 g (½ teaspoon) salt
For the whipped cream
- 120 g (½ cup) cold heavy whipping cream
- 20 g (1 tablespoon) maple syrup
- 2 g (½ teaspoon) pure vanilla extract
Instructions
For the crust
- In a small bowl, combine the graham cracker cookie crumbs, butter, and salt. Place 2 tablespoons of crumb mixture into the bottom of eight dessert glasses. Set aside.
For the custard
- Whisk ½ cup 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 constantly whisk over medium heat until the mixture thickens, about 4 minutes. Remove from the heat and whisk in the butter and salt. Pour through the sieve and into the pitcher.
- Evenly divide the custard between the prepared jars. Cover and chill for at least 4 hours or overnight. Keep chilled until ready to serve.
For the whipped cream
- In a large bowl using a hand-held mixer or stand mixer fitted with the whisk attachment, beat together cream, maple syrup, and vanilla until medium peaks form.
- Spoon whipped cream over the pumpkin custard. Lightly sprinkle with cinnamon if desired. Serve immediately.
Notes
- Baker's Tools: Glass dessert jars, hand mixer, pitcher
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Custard
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