Description
This silky Pumpkin Custard is the ultimate cozy dessert. With warm spices, creamy texture, and baked in individual ramekins, it’s the perfect make-ahead treat for fall gatherings or a quiet night in. Serve it chilled with a dollop of whipped cream and a sprinkle of cinnamon for the ultimate comfort food experience.
Ingredients
¾ cup pumpkin puree
1 cup heavy cream
2 large eggs
⅓ cup brown sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
⅛ teaspoon salt
Instructions
1. Preheat oven to 325°F (160°C). Arrange 4 to 6 ramekins inside a deep baking dish for a water bath.
2. In a mixing bowl, whisk together pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt until smooth.
3. Stir in vanilla extract.
4. Slowly whisk in heavy cream until the mixture is silky and well-blended.
5. Pour custard into ramekins, filling each about ¾ full.
6. Carefully pour hot water into the baking dish to create a water bath, reaching halfway up the sides of the ramekins.
7. Bake for 40 to 45 minutes until edges are set but the center is slightly jiggly.
8. Remove ramekins from water bath, cool to room temperature, then refrigerate for at least 2 hours.
9. Serve with whipped cream and a sprinkle of cinnamon or nutmeg.
Notes
For ultra-smooth texture, strain the pumpkin mixture before baking.
Let custards chill fully—overnight is ideal for best flavor.
Add a gingersnap crumble or maple drizzle for an extra festive touch.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 210
- Sugar: 12
- Sodium: 95
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 4
- Cholesterol: 110