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Pumpkin Custard

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Pumpkin Custard is a rich and creamy dessert that features the earthy sweetness of pumpkin combined with warm spices like cinnamon and nutmeg. This fall-inspired treat is easy to make and perfect for holiday meals or cozy gatherings.

Ingredients

  1. 1 ½ cups pumpkin puree (canned or roasted)
  2. 1 cup heavy cream (or coconut cream for a dairy-free version)
  3. 2 large eggs
  4. 1/3 cup maple syrup or brown sugar
  5. 1 teaspoon ground cinnamon
  6. ½ teaspoon ground nutmeg
  7. ¼ teaspoon ground ginger (optional)
  8. 1 teaspoon vanilla extract
  9. A pinch of salt
  10. Fresh whipped cream for serving (optional)

Instructions

Preheat your oven to 350°F (175°C).

  1. In a medium-sized bowl, whisk together the eggs, maple syrup (or brown sugar), cinnamon, nutmeg, ginger (if using), vanilla extract, and salt until smooth.
  2. Add the pumpkin puree and heavy cream (or coconut cream) to the egg mixture. Whisk until fully combined and smooth.
  3. Pour the mixture into individual ramekins or a greased 9-inch baking dish.
  4. Place the ramekins or dish in a shallow pan and fill the pan with hot water halfway up the sides of the ramekins (this creates a water bath to prevent the custard from cracking).
  5. Bake for 30–35 minutes if using ramekins, or 45–50 minutes for a larger dish, or until the custard is set around the edges but still slightly jiggly in the center.
  6. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours (or overnight) before serving.
  7. Serve chilled, topped with fresh whipped cream if desired.

Notes

  1. You can use fresh pumpkin puree instead of canned—just roast and blend fresh pumpkin, making sure it’s well-drained to avoid excess moisture.
  2. For an egg-free version, substitute with a flax egg or use cornstarch to thicken the custard.
  3. This custard can be served warm, but it’s traditionally served chilled.
  4. If you don’t want to use a water bath, you can bake at a lower temperature to prevent cracking.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-custard/