Rich and creamy Pumpkin Custards in small ramekins are a great gluten-free option for dessert, especially for the holidays like thanksgiving and Christmas. These are smooth and velvety crustless pumpkin pies, and they’ll become a favorite in your house.
And, you certainly can make these any time of year! There’s no need to wait for the holidays!
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I like to make these custards in these 8-ounce ramekins, because they make for a pretty presentation. Sometimes, I’ll eat the whole ramekin full by myself, but I really think this is the perfect size for sharing with one other special person.
These can be made in even smaller ramekins, like a 4-ounce ramekin, but keep an eye on the cooking time; it’ll be less than 15-20 minutes.
Can this be made as a whole pie?
These custards are based off of my favorite pumpkin pie. So, yes, if you’re wondering if these can be made as a traditional pie, they sure can.
And, it’s a pie I make every year for thanksgiving.
Looking for more great pumpkin recipes?
Can these be made ahead?
Absolutely! These custards can be made ahead and stored in the fridge, covered with plastic wrap, for up to 3 days. Which makes them perfect for the holidays because all the work can be done in advance!
Kitchen tools you may need
Note: these are affiliate links
rimmed baking sheet
Food mill (I recently got a food mill, and let me tell you, it’s awesome for making these custards!)
Instant read thermometer
whipped cream dispenser (for easy homemade whipped cream)
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Pumpkin Custards Recipe
Pumpkin Custards Recipe
- 1 cup heavy cream
- 1 cup whole milk
- 3 large eggs plus 2 large yolks
- 1 teaspoon vanilla extract
- 1 15- ounce can pumpkin puree
- 1 cup drained candied yams from 15-ounce can*
- ¾ cup sugar
- ¼ cup pure maple syrup
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon finely ground sea salt
- Preheat oven to 400° F. Adjust oven rack to lowest position, and place rimmed baking sheet on the rack.
- Whisk cream, milk, eggs, yolks, and vanilla together in medium bowl, and set aside.
- Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
- Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer or using a food mill that’s set over a medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture.
- Pour the filling into 6 8-ounce ramekins (about a scant 1 cup in each ramekin), and bake for 10 minutes at 400° F. Without taking the custards out of the oven, reduce the heat to 300° F, and continue baking until most of the custard is set (instant-read thermometer inserted in center registers 175° F), 15-20 minutes longer. The center of the custards should look firm but jiggle slightly; the custards will finish cooking with residual heat while on the counter cooling.
- Transfer the baking sheet with the custards on it to a wire rack and cool to room temperature and not in the refrigerator to ensure that the filling sets, 2 to 3 hours. Serve at room temperature or chilled with whipped cream.