Maple Pumpkin Custard Cups (Print Version)

Creamy spiced pumpkin custard, sweetened with maple syrup and baked in cozy cups. Perfect for fall evenings.

# What You'll Need:

→ Dairy

01 - 1 1/2 cups whole milk
02 - 1/2 cup heavy cream

→ Eggs

03 - 3 large eggs

→ Pumpkin & Sweetener

04 - 1 cup canned pure pumpkin purée
05 - 1/2 cup pure maple syrup

→ Flavorings & Spices

06 - 1 teaspoon vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground nutmeg
10 - 1/8 teaspoon ground cloves
11 - 1/4 teaspoon fine sea salt

# How to Make It:

01 - Preheat oven to 325°F. Arrange six 6-ounce ramekins in a large roasting pan.
02 - Warm milk and heavy cream in a medium saucepan over medium heat until steaming, but do not boil. Remove from heat.
03 - Whisk eggs, pumpkin purée, and maple syrup in a large mixing bowl until fully combined and smooth. Incorporate vanilla extract, cinnamon, ginger, nutmeg, cloves, and sea salt.
04 - Gradually whisk the warm dairy mixture into the pumpkin mixture, adding a small amount at a time to prevent curdling.
05 - Distribute the custard evenly among the prepared ramekins.
06 - Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins, ensuring gentle even heat during baking.
07 - Bake for 35–40 minutes, until custard is just set in the center and retains a slight wobble.
08 - Carefully remove ramekins from water bath and cool to room temperature. Refrigerate for a minimum of 2 hours prior to serving.

# Additional Tips::

01 -
  • Uses simple pantry ingredients and pure canned pumpkin so you will not have to track down anything fancy
  • Naturally gluten free and perfect for make-ahead entertaining
  • Maple syrup gives honest sweetness with a flavor you just cannot fake
  • Bakes in individual cups for easy serving and a pretty finish at the table
02 -
  • High in protein from eggs and calcium from dairy
  • Naturally gluten free with very simple swaps for a dairy free version
  • Lovely served cold or at cool room temperature for any fall or holiday gathering
03 -
  • If you can only find whole nutmeg buy it because grating nutmeg fresh over the surface adds both aroma and flavor
  • Always use a water bath so that your custard bakes gently without splitting or toughening
  • Do not rush the chilling time because thoroughly cold custard has the smoothest scoop and the flavors taste truly autumnal
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