Egg Free Pumpkin Custard

READY IN: 55mins
Recipe by rhibo89

Egg Free Pumpkin Custard

Top Review by Stephanie H.

Tastes like I'm eating a candle. Way too much of the spices:( I guess I should have suspected when making it, it did seem like a lot and the measurements of everything are just weird anyway. Maybe some people like eating candles, who knows.

Ingredients Nutrition


  1. Mix and whisk dry ingredients.
  2. Combine milk and pumpkin.
  3. Combine wet and dry ingredients.
  4. Stir and whisk to get spices to spread.
  5. Pour into prepared ramekins.
  6. Bake at 350 for 45 minutes.
  7. Let cool and refrigerate for at least 6 hours or overnight.
  8. Best served with a dollop of whipped cream, because this has some kick! Good for several days.

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