Mini Pumpkin Custards
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Charming miniature pumpkin custards have all the flavor of pumpkin pie in a sweet single serving size topped with buttery graham cracker crumbs and whipped cream. Better yet, the custard is easy to whip up in one bowl and even easier to bake to creamy perfection.
These individual pumpkin custards are just too delicious to keep to myself! With creamy pumpkin, warm vanilla and cinnamon, and molasses-infused brown sugar, they taste a lot like individual pumpkin pies—just way more charming and easy to make.
Just like my favorite miniature upside-down key lime pies, these are made even better with a sprinkle of buttery graham cracker crumbs and dollops of whipped cream on top. A quick dusting of cinnamon finishes off the gourmet effect.
Why You’ll Love These Mini Pumpkin Custards
- Super sweet individual servings
- Easy to make and ideal for making ahead of an event
- Rich custard flavor with smooth pumpkin, cream, and eggs
- Cozy aromas of fall—cinnamon, ginger, nutmeg, vanilla
- Any excuse for graham cracker crumbs!
Ingredient Notes
- Pumpkin purée. You want pure pumpkin, such as Libby’s; not the pre-seasoned pie mix.
- Two large eggs.
- Heavy cream. Substitute half and half if preferred.
- Brown sugar. Light or dark.
- Pumpkin pie spice. Homemade or store-bought.
- Vanilla bean paste or pure vanilla extract.
- Kosher salt.
- For topping: whipped cream, graham crackers, butter, and a smidge of granulated sugar.
Whisk and Bake
Mini custards may sound complicated, but this recipe is decidedly simple to execute. Begin by literally just whisking all of the custard ingredients together in a large mixing bowl. The key is to beat very well so the mixture is completely smooth.
Divide the batter evenly among a set of small cups or ramekins.
Pro Tip
This recipe is scaled perfectly to divide into eight servings with these 6-ounce glass baking cups or anything of a similar size. If you have six larger cups, plan on increasing the bake time by at least 5-10 minutes.
Now for the part that may seem intimidating but definitely should not scare you off—the water bath. Arrange the filled custard cups inside of a large baking dish, such as a 9×13-inch Pyrex, or two if needed.
Pour water into the pan around the cups until it reaches a depth of about one inch. This will probably take a few cups of water, and is easiest to pour out of a liquid measuring cup or small bowl with a spout.
Now slide the whole pan into the oven and bake until a knife comes out clean. You’ve made custards!
Beyond the Pie Crust
I love this with a graham cracker “crust” sprinkled on top. The crumbs are just irresistible against the creamy baked custard!
Other great topping options include crushed Biscoff cookies, pie crust leaves, or gingersnaps. Or go wild and offer a few options from which guests can choose!
Make Ahead and Storage Tips
- To Make Ahead: These custards are ideal for making ahead, since they need to chill for at least 2-3 hours after being fully baked, and can chill for at least 2 days with no loss of texture of flavor. Prep and set aside the graham cracker crumbs and whipped cream separately, so those can be added fresh just before serving.
- To Store: Extra custards will keep tightly covered in the fridge for at least 2-3 days. Top with fresh graham cracker crumbs, if possible.
More Pumpkin Recipes
- Bourbon Molasses Pumpkin Pie
- Maple Pumpkin Granola
- Mini Pumpkin Muffins with Cinnamon Sugar
- Feel Good Pumpkin Muffins
- Turkey Pumpkin Chili
Mini Pumpkin Custards
Ingredients
For Custards:
- 1 (15 ounce) can pure pumpkin puree
- 2/3 cup brown sugar light or dark
- 2 large eggs
- 1 cup heavy cream
- 2 and 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/2 teaspoon kosher salt
For Serving;
- 2 full sheet graham crackers
- 1 Tablespoon butter melted
- 1 teaspoon granulated sugar
- whipped cream, ground cinnamon, etc.
Instructions
- Preheat the oven to 350 degrees F.
- Combine all custard ingredients—pumpkin, brown sugar, eggs, cream, pumpkin pie spice, vanilla, and salt—in a large bowl. Whisk very well; the mixture should be completely smooth.1 (15 ounce) can pure pumpkin puree, 2/3 cup brown sugar, 2 large eggs, 1 cup heavy cream, 2 and 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla bean paste or vanilla extract, 1/2 teaspoon kosher salt
- Divide evenly among 8 small custard cups or ramekins. (I use and love these; the size is perfect.)
- Place the filled cups in a large baking pan. (Use two pans if necessary.) Pour enough water into the empty pan around the cups to reach a depth of 1”.
- Transfer pans into the oven and bake for 45-55 minutes. They are done when the top is a deep golden brown and a knife or toothpick inserted into the centers comes out clean. (In my experience, custards in a metal pan bake a bit faster than those in glass.)
- Remove custards from the water bath and let cool partly at room temperature, then refrigerate for at least 2-3 hours.
- Crush the graham crackers into fine bits, either by hand, with a rolling pin, or with a food processor. Stir in melted butter and sugar; mix well.2 full sheet graham crackers, 1 Tablespoon butter, 1 teaspoon granulated sugar
- Sprinkle the graham cracker crumbs on top of each dish. Top as desired with whipped cream, a dusting of ground cinnamon, etc. Serve right away, or cover and refrigerate again until ready. Enjoy!whipped cream, ground cinnamon, etc.
Notes
- Toppings: I love this with a graham cracker “crust;” other great options include crushed Biscoff cookies, pie crust leaves, or gingersnaps.
- Large Dish Option: I have not tested this as a large custard baked all in one dish; I am confident it would work but have not tested the baking the time.
- Recipe: Inspired by Lil Luna.
