Description
Silky, rich, and naturally gluten-free pumpkin custard cups made with just five simple ingredients. These elegant desserts are perfect for fall gatherings and can be prepared in under 10 minutes of active time.
Ingredients
Scale
- 1 cup (245g) 100% pure pumpkin puree
- 3 large eggs
- ½ cup (120ml) heavy cream
- ¼ cup (80ml) pure Grade B maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). If using ramekins, place them in a large baking dish.
- In a mixing bowl, whisk eggs until uniform. Add heavy cream, maple syrup, and vanilla extract; whisk until combined.
- Add pumpkin puree, cinnamon, ginger, nutmeg, and salt. Whisk vigorously until the mixture is completely smooth and homogenous.
- Divide the mixture evenly among ramekins or muffin cups.
- If using ramekins, place the baking dish in the oven and pour hot water into the dish until it comes halfway up the sides of the ramekins (water bath).
- Bake for 30-35 minutes for ramekins, or 20-25 minutes for muffin cups, until edges are set but centers still have a slight jiggle.
- Remove from oven and let cool in the water bath for 10 minutes, then transfer to a wire rack to cool completely.
- Cover with plastic wrap and refrigerate for at least 1 hour, ideally 4 hours or overnight, before serving.
Notes
Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. For a dairy-free version, substitute heavy cream with full-fat canned coconut milk. The custards taste better after chilling overnight. Do not freeze, as the texture may become watery upon thawing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 custard cup
- Calories: 180
- Sugar: 15
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 1
- Protein: 5
Keywords: gluten-free, pumpkin dessert, maple custard, fall recipes, easy dessert, dairy-free option, pumpkin puree, gluten-free baking