Pumpkin Custard is one of the easiest and most comforting pumpkin desserts you can make this season.
This fall-inspired pumpkin dessert is ideal for holidays and family gatherings. Made without eggs, using fresh or canned pumpkin puree and warm pumpkin spices, this simple homemade recipe is a great choice for Thanksgiving or any chilly evening.
Pumpkin Custard is a quick vegetarian dessert you can prepare in minutes. If you’re hunting for easy pumpkin recipes, this is a versatile option that’s easy to scale for a crowd and adaptable to different diets.
Why this Pumpkin Custard is a winner:
A. It’s effortless to double or triple for gatherings—serve it in glasses or trifle jars and garnish with pumpkin seeds for a pretty presentation.
B. Serve warm or chilled—both ways taste delicious, though chilling enhances the custard’s set texture.
C. Use canned pumpkin puree for convenience or make fresh pumpkin puree at home for a brighter, fresher flavor.
D. The combination of pumpkin puree, pumpkin spice, and custard creates a comforting, holiday-ready dessert.
E. Easily vegan: substitute coconut milk for dairy milk to make a dairy-free version with the same creamy texture.
F. Naturally nut-free when prepared without nut-based milks or toppings.
Pumpkin Custard Dessert is a seasonal favorite here—what’s your go-to fall dessert? Share it in the comments below.
For regular readers: my Mac recently crashed so video uploads are delayed—thanks for your patience. In the meantime, enjoy this pumpkin custard (Kaddu ki Kheer) and cozy up.
Kaddu (pumpkin) and kheer (Indian-style pudding) come together in this recipe. I use custard powder to thicken and flavor the pudding, which makes this an easy eggless custard that cooks faster than traditional slow-simmered kheers.
If you’d like to use this custard as a pie or tart filling, increase the custard powder slightly, prepare an eggless tart base, and fill it for a seasonal pumpkin custard pie or tart.
How to make pumpkin puree at home
Making pumpkin puree is straightforward. Remove the skin, cut the pumpkin into cubes, and cook until soft. You can boil, pressure cook (3 whistles), or bake at 200°C (about 400°F) until tender—then blend to a smooth puree. Baking for 15–20 minutes softens the pumpkin and concentrates flavor. Use the puree in recipes, or freeze portions for later.
Pumpkin recipe ideas
Beyond pumpkin custard, try pumpkin cookies, bread pudding, cinnamon rolls, halwa (kaddu ka halwa), pumpkin bread, pumpkin pie, or pumpkin ice cream. If you follow specific diets—keto, paleo, or diabetic-friendly—adjust sweeteners and flours accordingly or look for specialized recipes that fit your needs.
Below is the step-by-step recipe for Pumpkin Custard (Kaddu Ki Kheer).
Pumpkin Custard | Kaddu Ki Kheer
Ingredients
- 2 cups Full Fat Milk (or dairy-free alternative)
- 1/2 cup Cream (optional; substitute with extra milk if preferred)
- 1 tbsp Custard Powder
- 1/2–3/4 cup Sugar (adjust to taste)
- 1/2 cup Pumpkin Puree
- 1/4 tsp Pumpkin Spice powder (or substitute with allspice or cardamom)
Instructions
- Combine milk and cream in a saucepan. Reserve 2 tbsp of the milk-cream mixture and whisk it into the custard powder to form a smooth slurry; set aside.
- Bring the remaining milk-cream mixture to a rolling boil over medium heat. Add sugar and stir until dissolved, stirring occasionally to prevent sticking.
- After boiling for about 5 minutes, whisk in the custard powder slurry. Continue stirring; the mixture will begin to thicken within a few minutes.
- Stir in the pumpkin puree and pumpkin spice. Mix thoroughly and simmer until you reach the desired thickness.
- Serve warm or chill in the refrigerator and serve cold. Garnish with pumpkin seeds or a dollop of whipped cream if desired.
Notes:
1. Adjust ingredients to taste. Cream is optional—using only milk will still give a delicious result; cream makes it richer.
2. Modify sugar and pumpkin puree quantities to suit your preference.
3. If you prefer texture, use steamed or roasted grated pumpkin instead of puree—cook it fully before adding to the milk.
4. If you don’t have custard powder, rice flour can thicken the kheer, but you’ll lose the custard flavor.
How I made pumpkin puree at home
I used half of a pumpkin crown, peeled and cubed it, lightly oiled the cubes, and baked them at 200°C for 20 minutes. After cooling, I blended the cubes with a little water to make a smooth puree. I used 1/2 cup in the custard and made pumpkin soup with the remainder.
If you want other kheer ideas this festive season, try makhane ki kheer (foxnut kheer) or a classic rice kheer for variety.
I hope you enjoy this easy pumpkin custard. If you try it, tag and share your photos on social media—I love seeing your creations.
I’ll be back soon with another recipe. Until then,
Hugs,
Sushma