Description
This Silky Pumpkin Custard is rich, creamy, and perfectly spiced — a lighter, elegant alternative to pumpkin pie that melts in your mouth.
Ingredients
Scale
For the Pumpkin Custard:
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 ½ cups heavy cream
- ½ cup whole milk (or coconut milk for dairy-free option)
- ½ cup brown sugar
- 3 large egg yolks
- ¼ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 1 tsp vanilla extract
Optional Flavor Boosts:
- 1 tbsp maple syrup or bourbon
- Pinch of cloves or allspice
Instructions
- Step 1 – Preheat & Prepare: Preheat your oven to 325°F (160°C). Set 6 small ramekins (4 oz each) in a deep baking dish.
- Step 2 – Heat the Cream: In a saucepan over medium heat, combine heavy cream, milk, brown sugar, and pumpkin purée. Warm until steaming but not boiling, stirring occasionally.
- Step 3 – Temper the Eggs: In a separate bowl, whisk egg yolks, salt, spices, and vanilla. Slowly pour in the warm cream mixture while whisking constantly to temper the eggs.
- Step 4 – Strain the Mixture: Pour through a fine sieve into a large measuring cup or bowl to remove any lumps for that silky-smooth texture.
- Step 5 – Bake in a Water Bath: Pour custard into ramekins. Place baking dish in the oven and carefully pour hot water around ramekins (halfway up their sides). Bake 35–40 minutes, until the centers are just set but still jiggle slightly.
- Step 6 – Chill: Remove ramekins from the water bath and cool at room temperature. Refrigerate for at least 4 hours or overnight for the best texture.
Notes
💡 Pro Tip: Serve chilled with whipped cream or a drizzle of maple syrup for a touch of sweetness. For dairy-free, use full-fat coconut milk — it adds richness without the cream!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 290
- Sugar: 18g
- Sodium: 110mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 160mg