Description
A delicious and creamy pumpkin custard perfect for any fall gathering.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 large eggs
- 1/3 cup brown sugar
- 1 cup whole milk or heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C) and place 6 ramekins in a deep baking dish.
- In a large bowl, whisk together pumpkin puree, eggs, brown sugar, and vanilla extract until smooth.
- Slowly whisk in the milk or cream, then add cinnamon, nutmeg, and salt. Mix until just combined.
- Optional: Strain the custard through a fine mesh sieve for a silky texture.
- Pour the custard evenly into the ramekins, filling them about 3/4 full.
- Create a water bath by pouring hot water into the baking dish around the ramekins until it reaches halfway up their sides.
- Bake for 35–40 minutes, until the centers are set but slightly jiggly.
- Remove from the oven, take ramekins out of the water bath, and cool to room temperature.
- Chill in the refrigerator for at least 2 hours or overnight.
- Top with whipped cream and a dusting of cinnamon or nutmeg before serving.
Notes
- This custard can be made a day in advance.
- Serve warm or cold, both variations are delicious!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg