Amish Crustless Pumpkin Custard Dessert

Why You’ll Love This Recipe

• All the flavor of pumpkin pie in a comforting, crustless custard that is much easier to make.
• Silky, smooth texture thanks to gentle baking in a water bath and plenty of rich dairy.
• Warm, cozy spices balanced with just enough sweetness for a classic farmhouse-style dessert.
• Perfect served warm from the oven or chilled straight from the fridge, and ideal for making ahead.

Grocery List

• Produce: 1 can pumpkin puree (or equivalent amount of homemade pumpkin puree)
• Dairy: Whole milk, heavy cream (or evaporated milk), butter (for greasing ramekins), heavy cream for whipped topping (optional)
• Pantry: Granulated sugar, light brown sugar, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt

Full Ingredients

Pumpkin Custard

• 1 can (15 oz / about 1 3/4 cups) pumpkin puree (100% pumpkin, not pie filling)
• 4 large eggs, at room temperature if possible
• 1 cup whole milk
• 1 cup heavy cream or evaporated milk
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1 tsp pure vanilla extract
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp fine sea salt or table salt
• Soft butter or neutral oil, for greasing the ramekins or baking dish

Optional Toppings

• 1 cup cold heavy cream
• 2–3 tbsp powdered sugar or granulated sugar
• 1/2 tsp vanilla extract
• Ground cinnamon or nutmeg, for dusting

Step-by-Step Instructions

Step 1: Prepare the oven, pan, and water bath

Preheat your oven to 325°F (165°C) with a rack in the middle. Lightly butter 6 small ramekins (4–6 oz each), or use one 2-quart baking dish. Arrange the ramekins in a deep roasting pan or large baking dish that is at least 2 inches deep; this will hold the water bath. Put a kettle of water on to heat, or run very hot tap water; you will need enough to come about halfway up the sides of the ramekins once they are filled.

Step 2: Whisk the eggs and sugars

In a medium mixing bowl, add the 4 eggs, 1/2 cup granulated sugar, and 1/4 cup light brown sugar. Whisk briskly for 1–2 minutes until the mixture looks slightly thickened, lighter in color, and the sugars are mostly dissolved. This step helps the custard bake up smooth and prevents graininess in the final texture.

Step 3: Add pumpkin and dairy for a silky base

Add the pumpkin puree to the egg mixture and whisk until completely combined and smooth, scraping the sides of the bowl as needed. Pour in the whole milk and heavy cream (or evaporated milk) along with the vanilla extract. Continue whisking until the mixture is uniform and has a creamy, pourable consistency with no visible streaks of pumpkin.

Step 4: Season with warm spices and salt

Sprinkle the cinnamon, ginger, nutmeg, cloves, and salt evenly over the custard base. Whisk again until the spices are fully incorporated and no clumps remain. Taste a small spoonful (before baking) and adjust the spices very slightly if you like a stronger or milder flavor. The mixture should taste gently sweet, warmly spiced, and pleasantly pumpkin-forward.

Step 5: Strain and portion the custard

For the smoothest, Amish-style custard, pour the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout, using a spatula to press through any thicker bits. This removes stray egg threads and spice clumps. Carefully divide the custard among the prepared ramekins or pour into your larger baking dish. If you like, lightly tap the ramekins on the counter to pop any bubbles on the surface.

Step 6: Set up the water bath and bake

Slide the roasting pan with the filled ramekins onto the middle oven rack. Carefully pour hot water into the roasting pan, avoiding splashing into the custard, until the water level reaches about halfway up the sides of the ramekins or baking dish. Gently push the rack in and close the oven. Bake for 40–45 minutes (for small ramekins) or 45–55 minutes (for a larger dish), until the edges are set but the centers still wobble slightly when gently jiggled. A thin knife inserted about 1 inch from the center should come out mostly clean, and the internal temperature should be around 170–175°F (77–79°C).

Step 7: Cool, chill if desired, and serve

Carefully lift the ramekins out of the hot water bath with tongs or an oven mitt and place them on a cooling rack. Let cool for at least 20–30 minutes. Serve warm for a soft, pudding-like texture, or cover and chill in the refrigerator for at least 2 hours (and up to overnight) for a firmer, sliceable custard. Just before serving, top with a spoonful of whipped cream and a light dusting of cinnamon or nutmeg, if you like.

Pro Tips

• Do not overbake. Custard continues to set as it cools. Take it out when the center still has a gentle jiggle; overbaking can cause a grainy, curdled texture.
• Use a water bath for silkiness. The water bath keeps the temperature gentle and even, which is key for a smooth, velvety custard.
• Room-temperature eggs blend better. If you have time, let the eggs sit out for 20–30 minutes before mixing to help them whisk more easily into the dairy and pumpkin.
• Canned pumpkin works wonderfully. Traditional Amish kitchens often favor simple, shelf-stable ingredients, and good-quality canned pumpkin gives consistent, reliable results.
• Strain for a professional finish. Running the custard through a fine-mesh sieve takes just a minute and dramatically improves the texture.

Variations

• Maple-sweetened pumpkin custard: Replace 1/4 cup of the granulated sugar with 1/4 cup pure maple syrup. Reduce the milk by 2 tablespoons to keep the custard from being too loose.
• Dairy-light custard: Use all whole milk instead of the cream for a slightly lighter dessert. The custard will be a bit less rich but still smooth and comforting.
• Brûléed top: Once the chilled custards are set, sprinkle a thin, even layer of granulated sugar on top and caramelize with a kitchen torch until deep golden and crisp for a pumpkin crème brûlée twist.

Storage & Make-Ahead

Cool the custard to room temperature, then cover each ramekin tightly with plastic wrap or a lid. Store in the refrigerator for up to 3–4 days. For best texture, avoid freezing, as custards can separate when thawed. This dessert is ideal to make a day ahead: bake, cool, and chill overnight, then garnish with whipped cream just before serving. To rewarm for a cozy, just-baked feel, place chilled ramekins in a 275°F (135°C) oven for 10–15 minutes, or set them in a pan of warm water until gently heated through.

Nutrition (per serving)

Approximate values per serving (1 of 6, without whipped cream): about 320 calories; 19 g fat; 12 g saturated fat; 34 g carbohydrates; 29 g sugars; 6 g protein; 1–2 g fiber; 210 mg sodium. Actual values will vary based on specific ingredients and portion sizes.