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Pumpkin Custard

| Updated Oct 13, 2017

This recipe is a very light tasting dessert during this everything Pumpkin Season.

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1 cup heavy cream

1 cup pumpkin puree

1/2 tsp pumpkin spice

3 egg yolks

1/2 cup dark brown sugar



  1. Preheat Convection oven to 320 degrees.
  2. In a Vitamix or blender add heavy cream, pumpkin puree and pumpkin spice, blender on low                          for 1 minute to combine ingredients.
  3. With blender on low add egg yolks 1 at a time until thoroughly mixed.
  4. Keep blender on low, add dark brown sugar and blend for 20 seconds.
  5. Pour mixture into a 6″ x 6″ pan.
  6. Bake until custard is set.
  7. Refrigerate for 1 – 3 or more hours, then serve.
  8. Garnish with some whip cream.

Mike Wendland

Published on 2017-10-13

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.

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