Name: Baked Pumpkin Custard
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 3/4 cup heavy cream or half an half ( you can also use milk if you like); 1 15 oz. can of pumpkin puree or fresh pumpkin; 3/4 cup brown sugar; 3 eggs beaten; 1 teaspoon vanilla; 2 teaspoons ground cinnamon; pinch of nutmeg and ginger; butter for greasing the baking pan

There’s something about pumpkin desserts that makes fall feel extra special, and this Baked Pumpkin Custard Parfait is one of my favorite ways to enjoy those warm, comforting flavors.

I start with a simple homemade baked pumpkin custard made with pumpkin puree, brown sugar, eggs, cream, vanilla, cinnamon, nutmeg, and ginger.

Once the custard is baked and chilled, I turn it into an easy and beautiful parfait that looks impressive but is surprisingly simple to make.

The baked custard is wonderfully creamy with just the right amount of pumpkin spice.

Layer it into individual glasses for an elegant fall dessert that's perfect for Thanksgiving, holiday gatherings, or anytime you're craving something pumpkin.

Whipped heavy cream, with sweet smooth pumpkin, is the star of this easy dessert parfait or all-in-one pie plate as a no-cook pie (just add crust and whipped cream on top as shown below).

Perfect with a Pumpkin Spice Frappe or Pumpkin Latte when you need a beverage to go with dessert.

Of course, we still love to make Pumpkin Cake, Pumpkin Cream Cheese Rolls, Pumpkin Cake Mix Cookies, and Pumpkin Bread

Why You Will Love Pumpkin Parfait and Pies

Easy to make: The pumpkin custard comes together with simple pantry ingredients.
Make-ahead friendly: Bake the custard ahead of time, chill it, and assemble the parfaits when you're ready.
Perfectly spiced: Cinnamon, nutmeg, and ginger give the custard that classic fall flavor.
Creamy and rich: Heavy cream makes an especially luxurious custard, but half-and-half or milk can also be used.
Beautiful for entertaining: Individual parfait glasses turn a simple pumpkin dessert into something special.

collage on how to make pumpkin baked custard

Other Parfait Ideas using Pumpkin Custard

crushed chocolate cookie crumbs, chocolate fudge syrup, whipped cream
diced apples, whipped cream, and cinnamon
crushed shortbread cookies, mini chocolate chips, and whipped cream, toasted coconut
diced apples, caramel ice cream topping, and crushed spice cookies topped with whipped cream
whipped cream, diced apples, crushed vanilla wafers, butterscotch chips
Layer ideas: Whipped cream, crushed gingersnap cookies, chopped pecans or walnuts, caramel sauce

Tips for making Baked Pumpkin Custard

use canned or homemade sweetened whipped cream
add a few tablespoons of whipped cream cheese in the custard after it cooled and cooked for desserts
any crushed cookies can be used to layer your parfait store-bought or homemade
almond or vanilla pastry cream can be alternated with pumpkin custard in a trifle
chocolate pastry filling can be added as a layer
use cake crumbs in between layers instead of cookies
any ice cream toppings can be used in between layers of your parfait or as a topping
use crushed candy bars leftover from Halloween on top

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Pumpkin Custard Parfait Questions and Answers

Can I use milk instead of heavy cream? Yes. You can use half-and-half or milk if you prefer a lighter pumpkin custard. Heavy cream will give you the richest and creamiest result.
Can I make the pumpkin custard ahead of time? Absolutely. The custard is a great make-ahead dessert. Bake it, let it cool, and refrigerate it until you're ready to make the parfaits.
Can I use fresh pumpkin? Yes, homemade pumpkin puree can be used in place of canned pumpkin puree. Make sure the puree isn't overly watery.
What can I use between the layers? Whipped cream, gingersnap crumbs, graham cracker crumbs, nuts, caramel, or vanilla cookie crumbs all work beautifully.

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American

Yield: 10

Author: Claudia Lamascolo