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Pumpkin Custards



– 2 cups Real California milk – 4 eggs – 3/4 cup packed brown sugar – 1 can pumpkin (16 oz. or 2 cups) – 1 1/2 teaspoons pumpkin pie spice* – 1/4 teaspoon salt – 1 teaspoon vanilla – Real California whipped cream (optional) – Chopped pecans, chopped crystalized ginger or candied orange peel
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Heat oven to 375 degrees F. Heat milk until hot but not boiling. Meanwhile, mix eggs, sugar, pumpkin, and spice. Stir in milk gradually. Pour into eight approximately 6-ounce custard cups, souffle cups, or other individual baking dishes. Place cups in one or two deep baking pans on oven rack. Pour very hot water into pans to within 1/2 inch of tops of cups. Bake until a knife inserted into the center comes out almost clean, 40 to 50 minutes. (Custards will be slightly creamy in center.) Serve warm or chilled with whipped cream, if desired, and a sprinkling of pecans, crystalized ginger, or orange peel.

Makes 8 servings.

* To substitute pumpkin pie spice, use 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves.