This is not a particularly sweet dessert, but it is creamy. The recipe calls for cream, but I use half-and-half. Much of the creaminess comes from the pumpkin puree. This is great with coffee, but better with a nice port. Serve with a dollop of whipped cream.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.

    Advertisement
  • Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.

  • Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.

  • Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.

Nutrition Facts

211 calories; protein 6.4g 13% DV; carbohydrates 27.7g 9% DV; fat 8.8g 14% DV; cholesterol 148.5mg 50% DV; sodium 618mg 25% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/31/2020
I had to bake my custards for 55 minutes before they were cooked all the way. Easy and tasty recipe. Thank you for sharing. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/13/2017
This dessert was so easy and yummy! I did use one can of evaporated milk and 3 eggs instead of 2 and 2 yolks and I was heavy handed with the spices. Will make this again for sure. Read More
Rating: 4 stars
03/31/2020
I had to bake my custards for 55 minutes before they were cooked all the way. Easy and tasty recipe. Thank you for sharing. Read More