Maple Pumpkin Custard

Maple Pumpkin Custard brings everything comforting about pumpkin pie into a smooth, spoonable dessert—without the crust. Each individual cup combines pure pumpkin, real maple syrup, brown sugar, and warm spices for a cozy flavor that’s not overly sweet. A generous dollop of whipped cream and a little cinnamon make the finish feel extra special.

And the preparation couldn’t be simpler. Whisk the ingredients together, pour into ramekins, and bake gently in a water bath. That small extra step helps the custard set softly, so every spoonful stays creamy rather than firm or grainy.

Best of all, this dessert can be made ahead and chilled until you’re ready to serve. Prepare it for a dinner party, a family gathering, or simply a sweet finish to an everyday meal. Just add whipped cream before serving, and enjoy every spoonful.

Recipe Yield: 6 servings

INGREDIENTS

1 1/4 cups canned pure pumpkin purée (not pumpkin pie filling)
1 1/4 cups half-and-half
2 large eggs
1 large egg yolk
1/4 cup packed light brown sugar
1/4 cup pure maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon, plus a little extra for serving
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp fine salt
3/4 cup whipped cream, for serving

INSTRUCTIONS

1. Prepare the Oven:
Preheat the oven to 325°F and heat a kettle of water until steaming.

2. Mix the Pumpkin:
In a large bowl, whisk the pumpkin purée, brown sugar, maple syrup, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.

3. Finish the Custard:
Whisk the eggs and egg yolk in a separate bowl, then gently combine with the pumpkin mixture and half-and-half until smooth.

4. Fill the Cups:
Divide the mixture evenly among six 6-oz oven-safe ramekins or custard cups, filling each about three-quarters full, and arrange them in a deep baking dish.

5. Add the Water Bath:
Place the baking dish on the middle oven rack, then carefully pour hot water into the dish until it reaches halfway up the sides of the cups.

6. Bake Gently:
Bake for 40–55 minutes, checking from 40 minutes, until the edges are set, the centers wobble slightly without looking liquid, and the custard reaches at least 160°F internally.

7. Cool and Chill:
Carefully remove the cups from the water bath, cool for 20–30 minutes, then refrigerate for at least 2 hours until chilled.

8. Finish and Serve:
Top each custard with a generous dollop of whipped cream and a light dusting of cinnamon just before serving.

Helpful Tips to Perfect This Recipe

• Choose Pure Pumpkin: Use 100% pumpkin purée rather than pumpkin pie filling, which already contains sugar and spices. This keeps the maple sweetness and warm spices perfectly balanced.
• Watch the Gentle Wobble: The custard should move slightly in the center but not ripple like liquid. Avoid baking until completely firm, since the custard continues setting as it cools.
• Make Ahead with Ease: Refrigerate the custards covered for up to 3 days. Add the whipped cream and cinnamon just before serving to keep the topping fresh and beautiful.