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Easy Pumpkin Custard Cups

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3.9 from 48 reviews

These Easy Pumpkin Custard Cups are a delightful autumn-inspired dessert featuring smooth and creamy pumpkin custard infused with warm spices like cinnamon, nutmeg, and ginger. Made with simple pantry staples and full-fat cream, this recipe offers a perfect balance of richness and seasonal flavor, topped optionally with fluffy whipped cream for added indulgence.

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 the 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 ramekins or custard cups and place them in a deep baking dish or roasting pan.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract until fully combined and slightly frothy. This ensures a smooth custard base.
  3. Add Pumpkin and Spices: Stir in the pumpkin puree, ground cinnamon, nutmeg, and ginger until evenly mixed. The spices will infuse the custard with warm autumn flavors.
  4. Incorporate Cream: Slowly whisk in the heavy cream until the mixture is smooth and homogenous, avoiding overmixing which can cause bubbles.
  5. Strain the Mixture: (Optional) Pour the custard mixture through a fine sieve into another bowl to remove any lumps for an extra silky texture.
  6. Pour into Ramekins: Evenly divide the custard mixture among the prepared ramekins.
  7. Bake in Water Bath: Pour hot water into the baking dish around the ramekins until it reaches halfway up their sides, creating a water bath which gently cooks the custards.
  8. Bake: Bake for 40 to 50 minutes, or until the custards are set but still slightly jiggly in the center. Avoid overbaking which can cause cracking.
  9. Cool and Chill: Remove ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours to fully set and chill.
  10. Add Topping: Before serving, optionally top each custard cup with whipped cream sweetened with powdered sugar for a light, creamy finish.

Notes

  • Use room temperature eggs to help prevent curdling and promote a silky custard.
  • Pure canned pumpkin puree is recommended for consistency, but fresh homemade puree works well.
  • The water bath is essential for gentle, even cooking to avoid cracking and curdling.
  • Vary the spices according to your preference, for example adding cloves or allspice.
  • These custard cups can be made up to 2 days in advance and stored covered in the refrigerator.
  • For a lighter version, substitute half-and-half for heavy cream but texture may be less rich.

Find it online: https://yumfoodusa.com/easy-pumpkin-custard-cups/