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Pumpkin Custard

Pumpkin Custard
3 votes, 4.33 avg. rating (84% score)
by in Nov 2011

Total Time: 15

Yield: 6 servings

With all its sweetness and warm spice, and a texture somewhere between a custard and a souffle, this dish is a bit like eating dessert for dinner. Rose Traverso, grandmother of Yankee senior lifestyle editor Amy Traverso, served it every year at Thanksgiving.
Pumpkin Custard
Photo/Art by Ekaterina Smirnova


  • Butter for dish
  • 3 large eggs
  • 1/3 cup granulated sugar
  • 1-1/4 cups canned pumpkin puree
  • 1/2 cup evaporated milk
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice


Preheat oven to 425° and set a rack to the middle position. Butter a 1-1/2-quart souffle dish. Fill a kettle with about 4 cups water and bring to a simmer.

Meanwhile, in a large bowl, using a standing or hand-held mixer, beat the eggs and sugar at medium-high speed for 2 minutes, until thick and pale yellow. Gently fold in the remaining ingredients.

Pour the custard into the prepared dish and set in a baking pan. Transfer both to the oven, then fill the baking pan with enough of the simmering water to come halfway up the sides of the dish. Bake for 10 minutes. Reduce the heat to 350° and bake until the center of the custard barely jiggles when shaken, 30 to 45 more minutes. Let sit for 10 minutes, then serve warm or at room temperature.
Updated Tuesday, October 11th, 2011
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