Easy Pumpkin Custard Cups Recipe

Introduction

These Easy Pumpkin Custard Cups are a comforting autumn dessert with a velvety texture and warm spices. Perfect for cozy evenings, they combine simple pantry ingredients into a delightful treat everyone will love.

Ingredients

• 1 cup (240g) pumpkin puree, pure canned or homemade
• 3 large eggs, at room temperature
• 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup (240ml) heavy cream, full-fat
• 1 teaspoon vanilla extract
• Optional topping: 1/2 cup (120ml) whipped cream
• Optional topping: 1 tablespoon (8g) powdered sugar

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Prepare six 4-ounce ramekins by lightly spraying them with non-stick spray. Place the ramekins on a baking sheet for easy handling.
2. Step 2: In a large bowl, whisk together the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and ginger until smooth and free of lumps.
3. Step 3: Pour in the heavy cream and vanilla extract, stirring until fully combined. Taste to adjust spices or sweetness if needed.
4. Step 4: Divide the custard mixture evenly among the ramekins, filling each about three-quarters full. Bake for 30-35 minutes, until the centers are just set with a slight jiggle.
5. Step 5: Remove from the oven and let cool on the countertop for about an hour. Then refrigerate for at least 2 hours before serving for best flavor and texture.

Tips & Variations

• Swap half the sugar for 1/4 cup pure maple syrup for a richer sweetness.
• Drizzle melted dark chocolate into the custard before baking for a decadent chocolate swirl.
• Add 1 tablespoon bourbon to the custard mix for a grown-up twist.
• Use full-fat coconut milk instead of heavy cream for a tropical flavor.
• Sprinkle chopped pecans or walnuts on top before serving for added crunch.
• Add a pinch of cloves or allspice for an extra warm spice note.
• Top with caramel sauce for a luscious finish.

Storage

Store the custard cups covered in the refrigerator for up to 3 days. They are best enjoyed chilled. To reheat, warm gently in the microwave for a few seconds if you prefer them slightly warmer, but they are delicious straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use homemade pumpkin puree made from cooked pumpkin. Just make sure to cook and puree it until smooth for the best texture.

How can I tell when the custard cups are done baking?

The centers should be mostly set with a slight jiggle when you gently shake the baking sheet. Avoid overbaking to keep the texture creamy and soft.

Easy Pumpkin Custard Cups Recipe

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★★★★★

4.9 from 125 reviews

Easy Pumpkin Custard Cups are a velvety smooth and spiced autumn dessert featuring pure pumpkin puree, warm spices, and rich cream baked to silky perfection. This recipe uses simple pantry ingredients and offers delightful variations, making it a perfect treat for both everyday and festive occasions.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 portions (4-ounce ramekins) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Custard

• 1 cup (240g) pumpkin puree, pure canned or homemade
• 3 large eggs, at room temperature
• 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup (240ml) heavy cream, full-fat
• 1 teaspoon vanilla extract, pure

For Topping (Optional)

• 1/2 cup (120ml) whipped cream
• 1 tablespoon (8g) powdered sugar

Instructions

1. Preheat and Prep: Preheat your oven to 325°F (163°C). Prepare six 4-ounce ramekins by lightly spraying them with non-stick spray for easier removal of the custard. Arrange the ramekins on a baking sheet to make handling easier when placing and removing from the oven.
2. Mix the Custard Base: In a large mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, ground cinnamon, ground nutmeg, and ground ginger until smooth, making sure there are no lumps for a silky custard texture.
3. Add the Wet Ingredients: Stir in the heavy cream and vanilla extract until the mixture is fully combined. Taste the custard mixture to ensure the spice level suits your preference and adjust if needed.
4. Fill and Bake: Pour the custard mixture evenly into the prepared ramekins, filling each about three-quarters full. Place the baking sheet with ramekins into the oven and bake for 30-35 minutes, or until the centers of the custards are just set but still slightly jiggly to the touch. Avoid overbaking to prevent a rubbery texture.
5. Cool and Chill: Remove the ramekins from the oven and let them cool on the counter for about an hour. Then refrigerate for at least 2 hours before serving to allow flavors to meld and the custard to fully set. Optionally, top with whipped cream sweetened with powdered sugar before serving.

Notes

• Use room temperature eggs for smoother mixing and better texture.
• Customize sweetness by adjusting granulated sugar or substituting part with maple syrup.
• Do not overbake; custard is done when centers slightly jiggle.
• Chill the custard cups thoroughly for best flavor and texture.
• Optional toppings like whipped cream, nuts, caramel drizzle, or chocolate add extra flavor and texture.

Keywords: pumpkin custard, pumpkin dessert, custard cups, autumn desserts, easy pumpkin recipe, baked pumpkin custard