Description

This classic Pumpkin Custard recipe is a smooth and creamy dessert featuring rich pumpkin puree blended with warm spices and baked to perfection in a water bath. Perfect for a festive autumn treat, it offers delicate flavors of cinnamon, nutmeg, ginger, and cloves, finished with a light topping of whipped cream and a sprinkle of spice for an inviting presentation.

Ingredients

Scale

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 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 thoroughly combined.
Fill Ramekins: Evenly divide the pumpkin custard mixture among the prepared ramekins, ensuring each is filled equally for uniform cooking.
Prepare Water Bath: Place the ramekins in a large baking dish or roasting pan. Carefully pour hot water into the pan around the ramekins, filling the water to about halfway up the sides to create a gentle and even cooking environment.
Bake Custard: Bake in the preheated oven for 35 to 40 minutes, or until the custard is set but still slightly jiggly in the center, indicating perfect doneness. Remove the ramekins from the water bath and allow them to cool to room temperature.
Chill and Serve: Refrigerate the custards for at least 2 hours until completely chilled. Before serving, top each custard with a dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg for an elegant finish.

Notes

Using a water bath (bain-marie) ensures gentle, even cooking to prevent cracking or curdling of the custard.
Make sure not to overbake; custard should still have a slight jiggle in the center when done.
Chilling overnight enhances the flavors and texture.
For a richer flavor, use full-fat evaporated milk.
Optional toppings like whipped cream and a dusting of cinnamon or nutmeg add a delightful finishing touch.