Gluten Free Pumpkin Custard

If you love pumpkin pie but aren’t a fan of rolling out crusts - or just want an easy, affordable fall dessert - this Gluten Free Pumpkin Custard is the answer. It has all the warm spices and comforting pumpkin flavor you love in a pie, but in a silky, creamy custard that’s baked right in a ramekin. Quick to make and beautifully simple, it’s a dessert that feels special without the extra fuss or expense. Perfect for cozy weeknights, holiday dinners, or anytime you want that taste of fall.

Recipe Ingredient Notes

Pumpkin Puree: Make sure you’re using 100% canned pumpkin, not pumpkin pie filling, for this gluten free pumpkin custard recipe. The two often sit right next to each other on grocery store shelves, and their labels can look surprisingly similar. While I love making things from scratch, canned pumpkin puree is such a convenient shortcut. I actually like the canned pumpkin from Aldi the best. It seems to be consistent at a great price point.

Evaporated Milk: Evaporated milk makes baked pumpkin custard extra creamy and smooth. It’s just regular milk with about 60% of the water removed, which gives the custard a richer texture and helps bring out the pumpkin flavor. Please don’t confuse it with sweetened condensed milk, which is much sweeter. You’ll usually find evaporated milk in the baking aisle.

Egg and Egg Yolks: I’m using one whole egg and two extra yolks for this pumpkin custard. The whole egg provides structure so the custard sets properly, while the extra yolks add extra richness, creaminess, and a silky texture. I have tested this recipe with just egg yolks and while the custard was delicious, it was a bit dense.

Spices: I use a combination of pumpkin pie spice, ground cinnamon, and ground ginger here. Feel free to adjust them to personal preferences.

How to make Baked Pumpkin Custard

This recipe for Gluten Free Pumpkin Custard makes enough for four 6-8 oz ramekins. I use 6-oz mini coffee mugs (mainly because they look cute). If you choose to divide the custard between more ramekins, keep in mind that the baking time will decrease. Please plan accordingly.

1. Step 1: Preheat your oven to 325°F. Place four 6-ounce ramekins in a baking dish that is tall enough to hold water at least halfway up the ramekins. I use an 8x8 baking pan.

2. Step 2: Heat the evaporated milk until it just starts to simmer. Keep a close eye on it - don’t let it come to a boil. It only needs to be warmed through.

3. Step 3: In the meantime, combine the brown sugar, whole egg, egg yolks, pumpkin puree, vanilla extract, and spices in a heat-proof bowl.

4. Step 4: Whisk the ingredients together until they are fully combined and smooth.

5. Step 5: Slowly pour the warm evaporated milk into the egg mixture a little at a time, whisking constantly. This gradual process, called tempering, gently warms the eggs so they blend smoothly with the hot liquid without curdling.

6. Step 6: Set a fine-mesh strainer over a plastic pitcher and pour the custard mixture through it. Straining removes any tiny bits of cooked egg and guarantees a perfectly smooth, velvety texture in the finished custard.

7. Step 7: Carefully divide the gluten-free pumpkin custard among the prepared ramekins, filling each about three-quarters full. Leave a little space at the top.

8. Step 8: If you have a small kitchen torch, you can use it to gently remove any air bubbles from the surface of the custard. Hold the flame a few inches above and move it in a steady, sweeping motion. This way, the bubbles disappear without heating or cooking the custard itself.

9. Step 9: Place the baking dish in the oven, then carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins. Pour slowly to avoid splashes.

10. Step 10: Bake the pumpkin custard at 325°F for 40 - 45 minutes. The custard should be set around the edges but still slightly jiggly in the center. If you gently tap the side of the ramekin, the middle should wobble like Jell-O, not slosh like liquid.
    Keep in mind that baking times may vary depending on your oven and the size of the ramekins you’re using.

11. Step 11: Carefully remove the baking dish from the oven and place it on a cooling rack. Let the custards sit in the still-hot water bath for an additional 10 minutes to cool gradually.

12. Step 12: Lift the ramekins out of the water bath and let them cool to room temperature. Then refrigerate for at least one hour - or up to overnight or two days - to chill the custards completely.

How to avoid condensation on top of a custard

Condensation on custard usually happens when a hot or warm custard is covered and cooled too quickly in the fridge. Keep this in mind if you make this baked pumpkin custard ahead of time. Here’s how to avoid it:

1. Cool gradually: Let the custard sit at room temperature for about 30 minutes after baking before refrigerating.
2. Don’t cover immediately: Avoid covering the custard with plastic wrap while it’s still warm. Covering too soon traps steam and causes condensation.
3. Chill uncovered first: Place the custards in the fridge uncovered until they are fully cool (about 1 hour). Once cold, you can cover them to store longer.
4. Use a loose cover: If you need to cover them while cooling, use a tent of foil instead of tight plastic wrap to allow moisture to escape.
5. Avoid stacking: Don’t place anything directly on top of the custards while cooling, as it can trap moisture.

Serving Ideas

Gluten Free Pumpkin Custard tastes best when fully chilled. Refrigerate for at least an hour, or up to two days, so it sets completely. I like to serve it directly in the ramekins.

• A dollop of whipped cream: Add a spoonful of lightly sweetened or spiced whipped cream for extra richness. To make a spiced version, simply whisk in a generous pinch or two of pumpkin pie spice before whipping. A dollop of Eggnog Whipped Cream would be delicious with this dessert.
• Some crumbled up cookies: Got some gluten free graham crackers or shortbread on hand? Crumble them over the custard for a bit of texture. For extra flair, add whipped cream first and then sprinkle the crumbles on top.
• Drizzles: A drizzle of caramel or maple syrup can make each serving feel extra indulgent.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.