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Pumpkin Custard

Creamy Pumpkin Custard: The Ultimate Fall Indulgence

Indulge in the creamy delight of Pumpkin Custard, a gluten-free dessert that embodies the essence of fall.
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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 2 hours
Total Time 3 hours
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard Base
  • 1 cup Pumpkin Puree Use pure pumpkin puree, not pie filling.
  • 1 cup Heavy Cream Can substitute with whole milk for a lighter option.
  • 3 large Eggs Essential for custard texture.
  • 3/4 cup Brown Sugar Substitute with granulated sugar if desired.
  • 1 teaspoon Vanilla Extract No substitutions for best flavor.
For the Spice Blend
  • 1 teaspoon Cinnamon Adjust to taste.
  • 1/2 teaspoon Nutmeg Essential for fall flavor.
  • 1/2 teaspoon Ground Ginger Warm spice for the mix.
  • 1/4 teaspoon Salt Enhances sweetness and spice.

Equipment

  • mixing bowl
  • whisk
  • ramekins
  • Baking dish

Method
 

Steps
  1. Preheat your oven to 325°F (160°C). Arrange ramekins in a deep baking dish.
  2. Combine pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a bowl. Whisk until smooth.
  3. Stir in vanilla extract and gradually add heavy cream while whisking continuously.
  4. Pour custard mixture into ramekins, filling each three-quarters full.
  5. Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
  6. Bake for 40-45 minutes until edges are set and centers jiggle slightly.
  7. Remove ramekins from water bath and cool on a wire rack, then refrigerate for at least 2 hours.
  8. Serve chilled with whipped cream and a sprinkle of cinnamon or nutmeg.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 120IUVitamin C: 2mgCalcium: 5mgIron: 6mg

Notes

Store in the fridge for up to 4 days. Freezing is not recommended as it alters the texture.

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