Pumpkin Custard w/ Homemade Whipped Cream…

I am ringing in the Fall with my favorite ingredient PUMPKIN!! We will be making a simple custard that will be topped off with some homemade whip cream! How’s that for a seasonal treat?!


Pumpkin Custard (servings 3) Cook Time: 45-55 min.

  • 3 eggs
  • 1-1/2 cup half-n-half
  • 1-1/2 cup (easy) pumpkin pie mix
  • fresh grated nutmeg

The trick to this recipe is the “easy” pumpkin pie mix they sell in the stores now. It’s next to the regular pumpkin puree in the baking aisle, but this one has all of the seasonings and sugar already in it – saving you time. 😉

Preheat your oven to 350 degrees. In a bowl whisk together all of the ingredients.

Look at that lovely pumpkin color. 🙂

Divide evenly into custard cups.

Tip: They sell these everywhere from Bed Bath & Beyond to Home Goods for a steal.

Place them into a deep baking dish and pour boiling water around the custard cups. Cook at 350 degrees for 45-55 min. or until knife inserted in center comes out clean.

Homemade Whipped Cream

  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract

Whisk together by hand if you want to burn some calories before you devour this delicate dessert or use an electric mixer, your choice. 😉

It may take about 10 minutes by hand, but it’s well worth it and fresh!

You can serve the custard warm or cold. Top with a dollop of whipped cream and a sprinkle of pumpkin pie seasoning or nutmeg.

Dig in and stay tuned for more pumpkin filled desserts!!

Happy Fall 🙂


Miss Amy


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