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Pumpkin Custard

Pumpkin Custard

Delight in this creamy Pumpkin Custard, a seasonal dessert that combines warm spices and pumpkin for a perfect fall treat.
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Prep Time 10 minutes
Cook Time 40 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 265
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 cup heavy cream
  • 1/3 cup brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt

Equipment

  • Oven
  • Ramekins
  • Baking dish
  • whisk
  • mixing bowl

Method
 

  1. Preheat oven to 325°F (163°C). Place 4–6 ramekins in a large baking dish.
  2. In a bowl, whisk pumpkin puree, brown sugar, maple syrup, and eggs until smooth.
  3. Add heavy cream, vanilla extract, pumpkin pie spice, and salt. Whisk until fully combined.
  4. Pour the mixture evenly into ramekins.
  5. Pour hot water into the baking dish until it reaches halfway up the ramekins.
  6. Bake for 35–40 minutes until centers are just set and slightly jiggly.
  7. Remove ramekins from the water bath. Cool completely, then refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1servingCalories: 265kcalCarbohydrates: 21gProtein: 4gFat: 19g

Notes

Customize by using coconut sugar or adding ginger for a unique twist. The custard can be made ahead and stored in the refrigerator for up to 4 days.

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