Pumpkin Custard
Indulge in the creamy, spiced perfection of homemade Pumpkin Custard, a decadent dessert that beautifully captures the essence of fall. Crafted with silky pumpkin puree and a blend of warm spices like cinnamon, ginger, and nutmeg, this recipe is a simpler, crust-free alternative to classic pumpkin pie. A combination of eggs, heavy cream, and milk creates its luxuriously smooth texture, while a touch of vanilla enhances its rich flavor. Baked gently in a water bath for even cooking, this custard is perfectly set yet delightfully creamy with every spoonful. Serve it chilled, garnished with a dollop of whipped cream or a sprinkle of cinnamon, for an unforgettable seasonal treat. Perfect for Thanksgiving tables or cozy autumn evenings, this easy recipe will make pumpkin lovers swoon.
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Recipe Information
Ingredients
- 1.5 cups Pumpkin puree
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 3 large Eggs
- 1 cup Heavy cream
- 0.5 cups Milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Stir well until the sugars are evenly mixed into the pumpkin.
Add the eggs one at a time to the pumpkin mixture, whisking thoroughly after each addition until smooth.
Pour in the heavy cream, milk, and vanilla extract, and whisk until fully combined.
Sprinkle in the ground cinnamon, ground ginger, ground nutmeg, and salt. Mix well to distribute the spices evenly throughout the custard mixture.
Strain the mixture through a fine mesh sieve into another bowl to remove any lumps and ensure a silky texture.
Divide the custard mixture evenly among six ramekins or oven-safe custard cups. Place the ramekins in a large baking dish.
Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath will help the custard bake gently and evenly.
Transfer the baking dish to the preheated oven and bake for 45-50 minutes or until the custards are set around the edges but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours to allow the custard to fully set and chill.
Serve the pumpkin custard cold, optionally topped with whipped cream or a sprinkle of cinnamon for garnish.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 993 mg | 43% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 167.4 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 402 mg | 31% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1224 mg | 26% | |
*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.
