Description

This classic Pumpkin Custard recipe offers a smooth, creamy dessert with the warm spices of cinnamon, nutmeg, ginger, and cloves. Baked gently in a water bath for even cooking, it is the perfect comforting treat for fall or any time you crave a rich, spiced pumpkin dessert. Serve chilled with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg for an elegant finish.

Ingredients

Scale

Custard 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 Oven and Prepare Ramekins: Preheat your oven to 350°F (175°C) and lightly grease 6 ramekins or custard cups to prevent sticking.
Mix Ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, beaten eggs, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt thoroughly until the mixture is smooth and well combined.
Fill Ramekins: Divide the pumpkin custard mixture evenly among the prepared ramekins. Then, place the ramekins in a large baking dish or roasting pan.
Prepare Water Bath: Carefully pour hot water into the baking dish around the ramekins, filling it about halfway up the sides. This water bath ensures the custard cooks gently and evenly, preventing cracks and curdling.
Bake Custard: Bake in the preheated oven for 35-40 minutes or until the custard is set but still slightly jiggly in the center. This ensures a creamy texture.
Cool and Chill: Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate the custards for at least 2 hours or until completely chilled.
Serve: Before serving, top each custard with whipped cream and a sprinkle of cinnamon or nutmeg for extra flavor and presentation.

Notes

Use a water bath (bain-marie) to gently cook the custard and prevent cracking or curdling.
Be careful not to overbake; the center should still jiggle slightly when done.
Refrigerate for at least 2 hours to fully set and chill the custard before serving.
Optional toppings like whipped cream and ground spices enhance flavor and presentation.
Can be made a day ahead and stored in the refrigerator covered.