Grand Lad Cakes

Pumpkin Custard Squares


Pumpkin custard plated in individual servings makes a delightful Fall or holiday dessert to serve to guests for an afternoon tea gathering or luncheon. It is also fun to top the pumpkin custard with a pie crust ornament in festive holiday shapes.

In the photo shown below, our afternoon tea expert, Ellen Easton, has beautifully plated the pumpkin custard topped with a gingerbread man pie crust ornament to serve her guests.

Pumpkin Custard Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8 people
Author: What's Cooking America
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 large eggs
1 (15-ounce can) pure pumpkin puree
1 (12-ounce can) evaporated milk
1 teaspoon Madagascar bourbon pure vanilla extract*
* Can use regular pure vanilla extract
Preheat oven to 425 degrees Fahrenheit.

In a medium-sized bowl, mix all the dry ingredients together comprising of sugar, salt, cinnamon, ginger, cloves, and nutmeg.

In a separate large bowl, beat the two eggs until combined, then mix in the pumpkin puree. Add the dry ingredients, and stir until combined. Next, add the vanilla extract and stir. Slowly pour in the evaporated milk while stirring until everything is mixed together.

Pour the pumpkin custard batter into eight 1/2-cup sized ramekins. Place the ramekins on a cookie sheet and bake for 15 minutes at 425 degrees F. Next, lower the oven temperature to 350 degrees F. and bake for an additional 10 to 15 minutes longer until a toothpick inserted in the center of the baked custard comes out clean.

Remove the individual custards from the oven and let cool down. Then place the custard ramekins in the refrigerator and let cool for at least 2 hours.

When ready to serve, remove the ramekins from the refrigerator, gently loosen the sides of the custard from the ramekins, and turn over onto individual plates for serving.

Top individual pumpkin custards with whipped creme, ice cream, or baked pie crust ornaments.

To bake a pie crust ornament: Roll out pie crust dough and use a cookie cutter to cut the desired shape. Place the dough shapes on a cookie sheet, and brush with beaten egg and lightly sprinkle with cinnamon or nutmeg on top. Bake at 350 degrees F. until golden brown (time will vary on the size and thickness of the dough). Remove from oven and cool down.

Serve topped with the individual pumpkin custard.

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