Pumpkin Custard Cups
Creamy pumpkin custard cups with warm spices and a hint of sweetness, perfect for fall gatherings or a comforting dessert suitable for all ages.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Heat milk in a heavy 1-quart saucepan until hot, but not boiling.
- Mix pumpkin, brown sugar, maple syrup, cinnamon, ginger, eggs, and egg whites in a large bowl until smooth.
- Gradually beat in hot milk into the pumpkin mixture.
- Divide the mixture evenly among 6 ungreased 10-ounce custard cups.
- Place the cups in a rectangular pan measuring 13 x 9 x 2 inches.
- Pour very hot water into the pan to within 1 inch of the tops of the cups.
- Bake in the preheated oven for about 35 minutes, or until the custards are set.
- Remove from water bath and let cool slightly before serving.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of nutmeg or swapping out the raisins for chopped pecans or walnuts. If you prefer a creamier texture, substitute whole milk for low-fat milk. Use fresh pumpkin puree instead of canned for a more robust taste. Ensure the water bath is hot to promote even cooking.
Serving Suggestions
Serve the pumpkin custard cups with a dollop of whipped cream or a drizzle of additional reduced-calorie maple syrup for added sweetness. They pair beautifully with a warm slice of Pound Cake Deluxe or a side of sautéed apples for a comforting dessert experience.
Storage & Reheating
Store any leftover custard cups in an airtight container in the refrigerator for up to 3 days. To reheat, place the cups in the microwave for 20-30 seconds or until warmed through. Avoid overheating to prevent curdling. They can also be enjoyed cold, straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Custard Cups contains roughly 385 calories, with 10g protein, 83g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (37% of the Daily Value), iron (32% of the Daily Value), and calcium (25% of the Daily Value), and a good source of protein and vitamin A. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe dairy-free?
Yes, you can substitute the low-fat milk with almond milk or coconut milk, which will give a slightly different flavor but still work well. Ensure to choose unsweetened versions to control the sweetness.
How do I know when the custards are set?
The custards are set when they are firm to the touch and a knife inserted in the center comes out clean. They may still jiggle slightly but will firm up as they cool.
Can I use fresh pumpkin instead of canned?
Absolutely! Fresh pumpkin can be used by roasting it until soft and then pureeing it. Just ensure to drain any excess moisture to avoid a watery custard.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).