Cinnamon Pumpkin Custard
Indulge in the creamy, spiced perfection of Cinnamon Pumpkin Custard, a luscious dessert that beautifully combines the earthy sweetness of pumpkin puree with the warming flavors of cinnamon, nutmeg, and ginger. This easy, oven-baked treat features a silky-smooth texture thanks to a rich blend of heavy cream and eggs, lightly sweetened with a mix of brown and granulated sugar. Baked in individual ramekins with a gentle water bath for even cooking, these custards are the perfect make-ahead dessert, chilling to creamy perfection in the fridge. Top each serving with a dollop of whipped cream and a sprinkle of cinnamon for a cozy, elegant finish. Whether you’re hosting a fall gathering or simply craving a comforting dessert, this irresistible pumpkin custard is sure to delight!
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Recipe Information
Ingredients
- 425 grams Pumpkin puree
- 3 large Eggs
- 240 ml Heavy cream
- 65 grams Brown sugar
- 50 grams Granulated sugar
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- optional, for topping Whipped cream
- optional, for garnish Ground cinnamon
Instructions
Preheat your oven to 325°F (163°C). Prepare six 6-ounce ramekins and a large baking dish that can hold them.
In a medium mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, vanilla extract, and salt until smooth and well combined.
Divide the custard mixture evenly among the prepared ramekins.
Place the ramekins in a large baking dish and carefully pour hot water into the baking dish, filling it halfway up the sides of the ramekins to create a water bath.
Transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
Carefully remove the ramekins from the water bath and let them cool to room temperature. Then cover and refrigerate for at least 2 hours or until fully chilled.
Serve the custards with a dollop of whipped cream on top and a sprinkle of ground cinnamon if desired.
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 128.4 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 307 mg | 24% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
