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Easy Pumpkin Custard Cups (Creamy Fall Dessert) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 20 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours (including chilling time)
  • Yield: 4 to 6 custard cups 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Easy Pumpkin Custard Cups are a creamy and velvety fall dessert, bursting with warm spices like cinnamon, nutmeg, and ginger. Made with simple pantry staples and pure pumpkin puree, this recipe delivers a comforting and elegant treat perfect for autumn gatherings or a cozy night in. Topped optionally with lightly sweetened whipped cream, these custard cups are easy to prepare and customizable with your favorite flavor twists.

Ingredients

Scale

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

For Topping (Optional)

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

Instructions

  1. Preheat Oven and Prepare Ramekins: Preheat your oven to 325°F (163°C). Lightly grease 4 to 6 small custard cups or ramekins and arrange them in a deep roasting pan.
  2. Mix the Custard Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, cinnamon, nutmeg, and ginger until smooth and well combined. Stir in the heavy cream and vanilla extract until the mixture is velvety.
  3. Fill the Ramekins: Pour the pumpkin custard mixture evenly into the prepared ramekins, leaving a little space at the top to prevent overflowing.
  4. Create a Water Bath: Carefully pour hot water into the roasting pan around the ramekins until the water reaches about halfway up the sides of the custard cups. This gentle water bath ensures even cooking and prevents cracking.
  5. Bake the Custard: Place the roasting pan in the oven and bake for about 40 to 50 minutes, or until the custard is set but still slightly jiggly in the center when gently shaken.
  6. Cool and Chill: Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 2 hours to fully set and chill the custard.
  7. Add Optional Topping: Before serving, dollop each custard cup with whipped cream sweetened with powdered sugar for a light, fluffy finish that complements the creamy pumpkin base.

Notes

  • Use fresh, high-quality pumpkin puree for best texture and flavor.
  • Room temperature eggs help create a smoother custard mixture.
  • Adjust sugar amount to suit your taste preference.
  • Water bath is essential to prevent curdling and ensure even baking.
  • Custard can be made a day ahead to enhance flavors and save time.
  • Try variations by adding bourbon, maple syrup, or pumpkin pie spice for a twist.

Find it online: https://recipes.mbeams.com/easy-pumpkin-custard-cups-creamy-fall-dessert-recipe/