Description
A cozy and creamy dessert that captures the essence of fall, these Pumpkin Custards are a crustless twist on the traditional pumpkin pie. Baked in individual ramekins, they offer a rich, velvety texture and a perfect balance of warm spices, making them an elegant yet easy treat for any occasion.
Ingredients
1 (15 oz) can pumpkin puree
4 large eggs
¾ cup granulated sugar
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp vanilla extract
1½ cups heavy cream
Instructions
- Preheat your oven to 325°F and prepare a deep baking pan for a water bath.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract until well combined.
- Slowly stir in the heavy cream, mixing until smooth.
- For extra smooth custard, strain the mixture through a fine-mesh strainer to remove any lumps.
- Place the ramekins in the deep baking pan.
- Pour the custard mixture into the ramekins, filling each about two-thirds full.
- Carefully add hot water to the baking pan until it reaches halfway up the sides of the ramekins.
- Bake for 35 to 40 minutes, until the custards are set around the edges and slightly wobbly in the center.
- Remove the ramekins from the water bath and allow them to cool at room temperature.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Dairy-Free: Substitute the heavy cream with full-fat coconut milk for a dairy-free alternative.
Maple-Flavored: Swap out some or all of the granulated sugar for pure maple syrup for a deeper fall flavor.
Spice It Up: Adjust the spice levels to your taste—add more cinnamon or include a pinch of allspice.
Topping Ideas: Serve with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce.
Mini Crust Addition: Add a crushed gingersnap or graham cracker base for a crust-like experience.
