Creamy Stovetop Pumpkin Custard (Edit recipe)

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This creamy stovetop Pumpkin Custard delivers all the flavors of pumpkin pie in a silky, spoonable dessert. It’s an easy, no-bake recipe that makes a great weeknight fall treat, but is special enough for entertaining.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

9

Serves: 8

Ingredients

2 cups Whole Milk, divided
0.25 cup Cornstarch
1 cup Heavy Whipping Cream
0.75 cup Granulated White Sugar, divided
5 whole Egg Yolk
1 cup Pumpkin Purée
1.5 tsp Pumpkin Pie Spice
3 Tbsp Butter, Unsalted
0.5 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk ½ cup of milk and the cornstarch in a small bowl and set aside. Heat the remaining 1 ½ cups milk, heavy cream, and half of the sugar in a small saucepan set over medium heat just until it simmers. Stir occasionally.
Set a fine-mesh sieve over a large pitcher and set aside.
Whisk the egg yolks and remaining sugar in a large bowl. Gradually whisk the hot milk into the egg mixture.
Add the cornstarch mixture and combine. Whisk in the pumpkin puree and pumpkin pie mix. Return the mixture to the saucepan and whisk constantly over medium heat until it thickens, about 4 minutes.
Remove from the heat and whisk in the butter and salt until smooth.
Pour the mixture through the sieve into the pitcher.
Divide the custard evenly between the prepared jars. Cover and chill for at least 2 hours or overnight. Keep chilled until ready to serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	296
Fat:	20 g
Carbohydrates:	31 g
Protein:	8 g
Cholesterol:	172 g
Sodium:	177 mg
Fiber:	1 g
Sugars:	22 g
Sugar Alcohol:	0 g
Calculated per serving.