Pumpkin Caramel Custard

Recipe by butterscotchgirl

Two delicious wintry foods combined in a delectable dessert! I am a seasoned custard fanatic and will be making this for Christmas eve brunch this year. *Cook time does not include chill time.

Top Review by kelly jean

came together very quickly and easily. and very yummy! i love the pumpkin flavor in a custard! i had trouble getting the sugar to the deep caramel color, but i'm sure that was all me. will definitely make again. made for pac fall 2008. (oh, i must apologize for the less than perfect photo, i didn't let it sit long enough -- i just had to try it!)

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a heavy saucepan, combine 1 cup of the sugar and 1/2 cup water. Cook over medium heat.
  3. Once sugar has dissolved, swirl the pan and cook until it is a deep caramel color.
  4. Quickly divide the caramel among 6 ramekins or dessert cups. Cool.
  5. Combine milk, pumpkin, remaining sugar, eggs, vanilla, and spices.
  6. Pour into dessert cups and place in a baking pan, cover each with foil.
  7. Pour hot water into the pan so water is halfway up the cups.
  8. Bake for 45-50 minutes.
  9. Remove from the baking pan and let cool.
  10. Chill 2 to 24 hours.
  11. Run a knife around the sides; invert onto plates.

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