Description
A silky, spiced pumpkin custard that’s like crustless pumpkin pie in a cup. This creamy fall dessert is gluten-free, easy to make, and perfect for holiday tables. Discover how to make this comforting treat with pumpkin puree, maple syrup, and warming spices. A cozy custard recipe ideal for Thanksgiving or anytime you’re craving pumpkin.
Ingredients
1 cup pumpkin puree
1 cup heavy cream
1/2 cup whole milk
3 large eggs
1/3 cup brown sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
1. Preheat your oven to 325°F and arrange 6 ramekins in a large baking dish.
2. In a large bowl, whisk together pumpkin puree, brown sugar, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth.
3. Add the eggs and whisk again until well combined and silky.
4. Slowly stir in the heavy cream and whole milk, mixing gently to avoid adding air.
5. Divide the custard mixture evenly between the ramekins.
6. Pour hot water into the baking dish until it reaches halfway up the ramekins.
7. Bake for 35 to 40 minutes, or until the edges are set but centers still jiggle slightly.
8. Remove from water bath and let the custards cool at room temperature.
9. Serve warm or refrigerate for at least 2 hours for a firmer texture.
10. Top with whipped cream, cinnamon, or gingersnaps before serving, if desired.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
A water bath prevents the custard from cracking or becoming rubbery.
For extra depth, add a splash of bourbon or dark rum to the mix.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 235
- Sugar: 15g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 135mg