Everything you love about fall comes together in these smooth, homemade, sweet pumpkin custards. These individually baked pumpkin custards are super easy to make, can be made ahead, and are a favorite party dessert as they taste like crustless pumpkin pie. They are naturally gluten free, healthier, refined sugar free, and can be easily made dairy free (with coconut cream).
Ingredients & How to Make Pumpkin Custards
The ingredients and the preparation of this dish is simple: a can of pumpkin puree, eggs, heavy cream or coconut cream, maple syrup, sea salt, vanilla, pumpkin pie spice and cinnamon, and then any optional toppings.
The oven is preheated to 350℉. Add all ingredients to a medium bowl and beat until smooth. Everything is then split amongst ramekins or one pan (if desired).
Why use a water bath?
A water bath is needed to help adding moisture and ensure even texture and cooking throughout the custard (helps avoid cracking and overcooking).
A water bath can then be created by adding about ½ inch of water into a larger pan. Add ramekins or large custard dish into the pan with the water. Bake for 30-40 minutes for individual ramekins or for one large pan, 45-55 mins.
How to Tell When Your Custard Is Done
There are two main ways to confirm if your custard is done. The first one is to test with a thin knife. Enter the knife about halfway between the center and edge of the custard; it should come out clean when removed. The second way to confirm is to lightly shake/tap the custard. The sides should hold firm to the edge and the inside should wobble/jiggle a bit. This allows the custard to cook slightly/the inside to firm up a bit after you removed it from the oven.
Custard Toppings
Many do not top their custards. The best way in my opinion is to bake it without topping, then offer those consuming the custards to pick a topping. Delicious options include: a sprinkle of cinnamon sugar or pumpkin spice, candied nuts (see the recipe below for a delicious option), and/or coconut or regular whipped cream.
FAQ
A water bath if preferred no matter which route you go. These can be baked in individual ramekins or a large custard dish (and then spooned into individual serving cups if desired).
Yes. Once cooled completely, these custards can be made and stored airtight in the refrigerator for up to three days.
It’s possible, but the texture when reheating/reserving is not ideal. If you choose to go this route, when fully cooled, add them to an airtight container and freeze them for up to a month. Thaw in the fridge.
Here’s to a fall filled with pumpkin spice and regaining our sparkle together,
✧❈✯✦Jenn✦✯❈✧
Pumpkin Custard
Ingredients
- 1 15 oz can pumpkin puree
- 3 large eggs
- 1 cup heavy cream or coconut cream*
- ¾ cup maple syrup
- ¼ teaspoon sea salt
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- ½ teaspoon extra cinnamon
- Coconut oil or cooking spray to grease ramekins
- (6) 8-ounce ramekins OR 1 large custard dish and mini glasses to scoop custard into for serving
- *Whipped cream or coconut cream for serving
Instructions
- Preheat your oven to 350℉.
- In a medium bowl, lightly beat together ingredients until smooth.
- Grease ramekins or pan. Split amongst.
- Create a water bath by adding about ½ inch of water into a larger pan. Add custard cups into in to pan.
- Bake for smaller items 30-40 minutes. For one large pan 45-55 mins.
- Allow to cool. Optional: top with whipped cream and/or caramelized pecans.
Notes
*To make optional caramelized pecans: Melt together 1/4 cup brown sugar and 1 tablespoon water in a pan on the stove. Toss in 1 cup pecans and stir until caramelized (about 5 minutes). Spread on foil and cool 1 hour.
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