Pumpkin Custard
These individually baked pumpkin custards are easy to make and are the perfect fall dessert; tasting like a smooth, creamy, crustless pumpkin pie.
Servings: 6 servings
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
*1 cup of coconut cream is most of a 13-14 oz can. Make sure the cream is mixed up/stir the cream so you are getting equal amounts of the fat and liquid.
*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.
*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.