Description

This Pumpkin Custard is a creamy, spiced dessert perfect for autumn gatherings. Made with pumpkin puree, warm spices, and evaporated milk, it’s baked gently in a water bath to achieve a smooth, delicate texture. Serve chilled and topped with whipped cream and a sprinkle of cinnamon or nutmeg for a comforting treat.

Ingredients

Main Ingredients

1 (15 oz) can pumpkin puree
1 1/4 cups (300 ml) evaporated milk
3/4 cup (150 g) granulated sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt

For Serving (Optional)

Whipped cream
Ground cinnamon or nutmeg, for garnish

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Instructions

Preheat and Prepare Ramekins: Preheat your oven to 350°F (175°C). Lightly grease 6 ramekins or custard cups to prevent sticking.
Mix Custard Ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, beaten eggs, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and fully combined.
Fill Ramekins: Evenly divide the pumpkin custard mixture among the prepared ramekins. Arrange the ramekins inside a large baking dish or roasting pan.
Prepare Water Bath: Carefully pour hot water into the baking dish around the ramekins, ensuring the water reaches about halfway up the sides of the ramekins. This gentle cooking method helps the custard bake evenly without curdling.
Bake the Custard: Place the baking dish in the oven and bake for 35-40 minutes, or until the custard appears set but still wiggles slightly in the center when gently shaken. Remove the ramekins from the water bath and let them cool to room temperature.
Chill and Serve: Refrigerate the custards for at least 2 hours, allowing them to become fully chilled and firm. Before serving, top each custard with a dollop of whipped cream and a light sprinkle of ground cinnamon or nutmeg.

Notes

For an extra smooth custard texture, strain the pumpkin mixture before filling the ramekins.
Ensure the water in the baking dish stays hot during the baking process to maintain even cooking.
Leftover custard can be stored covered in the refrigerator for up to 3 days.
Adjust the spices to your preference; adding more cinnamon or ginger can enhance warmth.
Using fresh ground spices yields the best flavor.
This custard can be made ahead and refrigerated overnight for convenience.