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Baked Pumpkin Custard

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  • 1 (29-ounce) can pumpkin
  • 2 cups hot milk
  • 2/3 cup granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 4 eggs
  • 1 cup ginger snap cookie crumbs
  • 4 tablespoons melted butter or margarine
  • 2 teaspoons vanilla extract
  • 1/3 cup toasted pine nuts


  1. Beat together pumpkin, milk, sugar, nutmeg and eggs in a large bowl. Stir in ginger snap crumbs, butter and vanilla extract.
  2. Butter eight 10-ounce baking cups. Spoon pumpkin mixture into cups; sprinkle tops with pine nuts.
  3. Place cups in a large shallow baking pan filled with hot water deep enough to half immerse cups.
  4. Bake in a 350 degree F oven for 45 minutes or until custard is set.
  5. Serve at room temperature or chilled.

Makes 8 servings.

Posted by tgraddy at Recipe Goldmine May 30, 2001.