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- 1 cup pumpkin puree (fresh or canned)
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Baking Dish: Grease a 9-inch pie dish or six individual ramekins with butter.
- Mix Ingredients: In a large mixing bowl, whisk together the pumpkin puree, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
- Pour into Dish: Pour the pumpkin mixture into the prepared dish or ramekins.
- Bake: Place the dish in the oven and bake for about 50 minutes, or until the custard is set and a knife inserted in the center comes out clean.
- Cool: Once baked, remove from the oven and let cool for at least 15 minutes. For best results, chill in the refrigerator for a few hours before serving.
- Serve: Serve warm or cold, topped with whipped cream or a sprinkle of cinnamon, if desired.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: This custard can be made a day in advance, making it a convenient option for entertaining.
- Variations: For a twist, try adding chocolate chips or nuts into the mixture before baking for added texture and flavor.
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Pumpkin Custard Recipe
This delightful pumpkin custard recipe is the perfect fall dessert, combining the warm spices of pumpkin pie with the creamy texture of custard. Easy to make and deliciously satisfying, this custard is sure to become a seasonal favorite.
Ingredients
- 1 cup pumpkin puree fresh or canned
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Baking Dish: Grease a 9-inch pie dish or six individual ramekins with butter.
- Mix Ingredients: In a large mixing bowl, whisk together the pumpkin puree, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
- Pour into Dish: Pour the pumpkin mixture into the prepared dish or ramekins.
- Bake: Place the dish in the oven and bake for about 50 minutes, or until the custard is set and a knife inserted in the center comes out clean.
- Cool: Once baked, remove from the oven and let cool for at least 15 minutes. For best results, chill in the refrigerator for a few hours before serving.
- Serve: Serve warm or cold, topped with whipped cream or a sprinkle of cinnamon, if desired.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: This custard can be made a day in advance, making it a convenient option for entertaining.
- Variations: For a twist, try adding chocolate chips or nuts into the mixture before baking for added texture and flavor.
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