I grew up with a spoon in one hand and a pumpkin pie recipe in the other. When the air turns crisp, I reach for real pumpkin and make these soft custard cups that taste like pie without the crust. This simple pumpkin pie recipe leans light. I use plant milk and a gentle bake, so each bite feels cozy, warm, and honest. We whisk and pour and wait, and the kitchen smells like cinnamon and the best kind of fall. I use fresh pumpkin when I have time, and canned when I do not. Call it a healthy pumpkin pie recipe that still gives you that silky custard you want. It is a real pumpkin pie recipe and it works for weeknights, for Friendsgiving, and for that quiet craving right after dinner. You can make this as a pumpkin pie recipe with real pumpkin or with a can. It stays friendly and calm. Baked in little cups, it sets fast and chills well. If you need a simple pumpkin pie recipe for guests, this one helps. And if your pantry looks thin, try a pumpkin pie recipe without evaporated and use almond milk instead. Either way, the flavor lands right where you want it.

1) Key Takeaways
2) Easy Pumpkin Custard Cups Recipe
3) Ingredients for Pumpkin Custard Cups
4) How to Make Pumpkin Custard Cups
5) Tips for Making Pumpkin Custard Cups
6) Making Pumpkin Custard Cups Ahead of Time
7) Storing Leftover Pumpkin Custard Cups
8) Try these desserts next
9) Pumpkin Custard Cups
10) Nutrition

1) Key Takeaways

I am Lila from Lila Cooks and I bake these pumpkin custard cups for calm nights and busy ones. The flavor tracks with a pumpkin pie recipe and the method stays gentle and quick. The first spoon hits warm spice. The next spoon reads soft and silky. We serve it plain or with a cool cloud of cream.

This dessert fits guests and weeknight cravings. We whisk a smooth base. We bake in a water bath. We chill until set. You get all the comfort of a pumpkin pie recipe with no crust to roll and no stress to carry.

The texture sits between pie and pudding. The bake stays even and kind. The spices sit close to the pumpkin. We keep the process simple so you can relax and enjoy the cooking. Two words guide the plan pumpkin pie recipe. It tastes true and it reads easy.

2) Easy Pumpkin Custard Cups Recipe

We start with real pumpkin and a steady whisk. The bowl holds pumpkin puree sugar eggs and milk. The scent rises with cinnamon and ginger. I learned this flow during a chilly fall week when the oven warmed the whole place. It felt right so I kept it.

On Lila Cooks I tend to favor a simple pumpkin pie recipe that still gives a deep flavor. These cups lean light yet taste rich. The bake goes low and slow to protect that silky set. Friends ask for seconds. I do too if I can get to the tray first.

Use fresh puree when time allows and canned when life runs fast. Both work. If you like the honest feel of a real pumpkin pie recipe this path brings that same vibe. The cups travel well and plate clean which means they fit potlucks and quiet dinners at home.

3) Ingredients for Pumpkin Custard Cups

Pumpkin puree smooth and bright from a can or from roasted pumpkin. The puree sets the base and keeps the custard tender with a deep orange hue that looks like late afternoon.

Granulated sugar sweet enough to balance spice without dulling the pumpkin. The crystals dissolve fast in the whisked mix and leave a clean finish.

Light brown sugar a small scoop for a hint of caramel. It brings a soft depth and helps the tops color in the oven.

Large eggs they bind the custard and give that gentle wobble we love. Crack the eggs into a cup so shells stay out of the bowl.

Extra yolks two more for extra silk. Yolks enrich the texture so each spoon glides without grit.

Almond milk or oat milk a mild base that keeps the cups light. The flavor stays neutral and lets the pumpkin lead.

Pure vanilla one small splash to round the edges. The aroma meets the spice and softens any sharp notes.

Cornstarch a spoon to stabilize the set. It guards against weeping and helps the custard hold shape after chilling.

Cinnamon and ginger warm and bright. They lift the pumpkin without shouting. A pinch of clove brings a quiet echo.

Kosher salt a small pinch to make the sweet taste clearer. Salt sharpens the edges so flavors pop.

Softly whipped cream optional yet lovely. The cool top meets the warm spice and gives balance in each bite.

4) How to Make Pumpkin Custard Cups

Step one Heat the oven to three hundred twenty five degrees Fahrenheit. Set a kettle on to boil. Nest eight small ramekins in a deep baking pan so they sit level and ready.

Step two In a large bowl whisk pumpkin puree with both sugars until smooth and shiny. The spoon should leave soft trails in the mix which fade in a few breaths.

Step three Add eggs and extra yolks. Whisk until the color turns even and the surface looks creamy. Keep the whisk close so air stays low and texture stays dense and silky.

Step four Whisk in milk vanilla cornstarch cinnamon ginger clove and salt. Stir until no streaks remain. The batter should pour like heavy cream.

Step five Divide the custard among the cups. Tap the pan so tiny bubbles rise and break. Pour hot water into the pan until it reaches halfway up the sides of the cups.

Step six Bake until edges look set and centers give a small wobble when you nudge a cup. Start checking near minute twenty eight and watch until minute thirty six.

Step seven Lift the cups from the bath. Cool to room temp then chill for at least two hours. Serve plain or crown with a small pillow of cream.

5) Tips for Making Pumpkin Custard Cups

Strain the custard through a fine sieve for an extra smooth set. The sieve catches any egg threads and leaves a glossy base that bakes like a dream.

Spice to your taste. If you crave a fresh pumpkin pie recipe profile push the cinnamon a touch and pull the clove back. If you like a bolder bite keep the ginger high.

Use a water bath and keep it shallow. Hot water halfway up the cups softens heat and stops cracks. Slide the pan in and out with care and your pumpkin will thank you.

6) Making Pumpkin Custard Cups Ahead of Time

I make these cups the night before guests arrive. The chill sets the custard and saves me time. The texture firms a bit yet stays soft enough to melt on the tongue.

If you plan a pumpkin pie recipe theme meal you can bake the cups in the morning and chill until dinner. Keep the tops bare and add cream right before serving so the contrast stays sharp.

For a pumpkin pie recipe with real pumpkin roast wedges on a sheet pan until tender then puree and chill the puree until cool before whisking. The flavor reads bright and clean with a hint of roasted edge.

7) Storing Leftover Pumpkin Custard Cups

Cover each cup and keep in the fridge for up to three days. The spice settles and blooms with time which makes day two taste even better.

If you need to travel with dessert set the cups in a cold carrier. Pack the cream in a separate jar and spoon it on at the table. The look stays neat and the bite stays balanced.

For a pumpkin pie recipe without evaporated milk the plant milk holds well in the fridge. The set stays true and the flavor stays clean even after a full day of rest.

8) Try these desserts next

9) Pumpkin Custard Cups