I love how combining pumpkin puree, eggs, and a hint of cinnamon, ginger, nutmeg, and cloves turns these Crustless Pumpkin Pie Ramekins into a standout dessert. Infused with vanilla extract and heavy cream, this indulgent treat offers a fresh take on a beloved seasonal favorite that excites every palate.

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I’ve been playing around in the kitchen trying out new twists on seasonal treats and stumbled upon this pumpkin custard recipe that I just have to share. It uses a 15 oz can of pumpkin puree, 4 large eggs, ¾ cup granulated sugar, salt, a pinch of ground cinnamon, ginger, nutmeg, cloves, a dash of vanilla extract, and heavy cream.

I found that the custard has a creaminess and subtle spiced flavor that reminds me of that classic fall treat without being too over the top. It’s a solid option if you’re looking for something like a crustless pumpkin pie in little ramekins really that fits with a gluten-free or even a paleo spin.

Its texture and flavor intrigued me the moment I made it, and trust me it’s surprisingly easy to whip up even on those busy days. Enjoy experimenting with it as much as I did making it!

Why I Like this Recipe

I really love this recipe because it’s super creamy and gives me that cozy fall vibe every time I make it. I also like how the spices like cinnamon, ginger, nutmeg, and cloves blend together so perfectly, bringing out the classic pumpkin flavor that reminds me of holiday traditions. Plus, I appreciate that its gluten-free so I can enjoy it without worry, and the whole water bath trick makes the custard extra smooth even if I’m not exactly a pro in the kitchen.

Ingredients

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Pumpkin puree: Fiber rich, naturally sweet, provides moist texture and luscious flavor.
Eggs: Packed with protein that helps custards set and creates a smooth body.
Granulated sugar: Contributes sweet notes essential for balancing the comforting spice medley.
Salt: Enhances overall taste and deepens flavors while counteracting excessive sweetness.
Ground cinnamon: Boosts warm, comforting aroma and plays a leading role in the spice mix.
Ground ginger, nutmeg, cloves: Offer subtle zing and depth building a complex flavor profile.
Heavy cream: Supplies richness and velvety texture that makes the custard irresistibly creamy.
Vanilla extract: Subtly enhances depth and unifies all flavors with delicate sweetness.

Ingredient Quantities

1 (15 oz) can pumpkin puree

4 large eggs

¾ cup granulated sugar

½ tsp salt

½ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

1 tsp vanilla extract

1½ cups heavy cream

How to Make this

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1. Start by preheating your oven to 325°F and get a deep baking pan ready for a water bath.

2. In a large bowl, combine the pumpkin puree, eggs, sugar, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Mix it all together until well blended.

3. Slowly stir in the heavy cream until your mixture is smooth.

4. If you want your custard to be super smooth, you can strain the mixture to catch any lumps.

5. Place your ramekins in the deep pan.

6. Carefully pour the custard mixture into each ramekin, filling them about two-thirds full.

7. Pour hot water into the baking pan around the ramekins until it reaches about half the height of the ramekins. This step is key for a smooth custard.

8. Bake for 35 to 40 minutes. You’ll know its done when the custard is set on the edges but still a little wobbly in the center.

9. Remove the ramekins carefully from the water bath and let them cool at room temperature.

10. Chill in the fridge for at least 2 hours before serving, then enjoy your creamy pumpkin custards!

Equipment Needed

1. Oven – You need one preheated to 325°F to get the custard baking evenly, which is important for its smooth texture.
2. Deep baking pan – This is used to create the water bath necessary to control the baking temperature and moisture levels.
3. Large mixing bowl – Necessary for combining the pumpkin puree, eggs, sugar and the spices uniformly.
4. Measuring cups and spoons – Crucial for precisely measuring out ingredients so the flavor balance is right.
5. Whisk or spatula – Essential for mixing the ingredients thoroughly to ensure even distribution of the spices and ingredients.
6. Fine-mesh strainer (optional) – Helps to remove lumps if you prefer your custard extra smooth.
7. Ramekins – Individual baking dishes, so you can serve perfect single portions of custard.
8. Heat-resistant gloves or oven mitts – Important for safely removing the ramekins from the hot water bath without burns.

FAQ

Q: How can I get my custards extra smooth?

A: Make sure to whisk all the ingredients really good and strain the mixture through a fine-mesh sieve. Its kinda key to get rid of any lumps.

Q: Can I use fresh pumpkin instead of canned pumpkin puree?

A: Yes you can, but its best to roast and puree the pumpkin beforehand. Using a canned version is more convenient though.

Q: Do I have to use heavy cream?

A: Heavy cream gives the custards that rich texture. You could try half-and-half if you want a lighter version but the taste may end up a bit different.

Q: How do I know when the custards are done?

A: The edges will be set and a slight wobble will remain in the center. Just be careful not to overbake otherwise they can become a little rubbery.

Q: Can these pumpkin custards be made ahead of time?

A: Yep, you can prepare them a day or two in advance and store in the fridge. Refridgerated custards tend to firm up further, so take that into account.

Pumpkin Custards Recipe Substitutions and Variations

If you dont have pumpkin puree, you can use butternut squash puree instead, it gives a slightly different but tasty flavor.
You can swap granulated sugar with light brown sugar if you want a richer caramel note in your custards.
If heavy cream is not available, try coconut cream; it works well but might add a bit of coconut flavor.
For a dairy free option, you could replace eggs with a store bought egg replacer, though it might change the texture a bit.
If you’re out of vanilla extract, almond extract can serve as a substitute; use the same amount but note the flavor will be a little nutty.

Pro Tips

1. Try straining the custard mix before pouring it into the ramekins. It may seem like a pain, but it really helps get out any lumps that might mess up your smooth texture.
2. When you set up the water bath, be super careful pouring the water around the ramekins. Too little water and the custard might not cook evenly; too much and you could accidentally spill it.
3. Keep a close eye on the baking time. If you take it out when its still a bit wobbly in the center, it’ll set up nicely while cooling, but if you overbake it it can turn out dry.
4. Let the custards chill in the fridge for at least a couple hours. If you can leave them overnight, even better, because then the custard gets a richer flavor and a creamier texture.

Pumpkin Custards Recipe

Recipe by Pho Tsventsi

0.0 from 0 votes

Servings

servings

Calories

277

kcal

Equipment: 1. Oven – You need one preheated to 325°F to get the custard baking evenly, which is important for its smooth texture.
2. Deep baking pan – This is used to create the water bath necessary to control the baking temperature and moisture levels.
3. Large mixing bowl – Necessary for combining the pumpkin puree, eggs, sugar and the spices uniformly.
4. Measuring cups and spoons – Crucial for precisely measuring out ingredients so the flavor balance is right.
5. Whisk or spatula – Essential for mixing the ingredients thoroughly to ensure even distribution of the spices and ingredients.
6. Fine-mesh strainer (optional) – Helps to remove lumps if you prefer your custard extra smooth.
7. Ramekins – Individual baking dishes, so you can serve perfect single portions of custard.
8. Heat-resistant gloves or oven mitts – Important for safely removing the ramekins from the hot water bath without burns.

Ingredients

1 (15 oz) can pumpkin puree
4 large eggs
¾ cup granulated sugar
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp vanilla extract
1½ cups heavy cream

Directions

Start by preheating your oven to 325°F and get a deep baking pan ready for a water bath.
In a large bowl, combine the pumpkin puree, eggs, sugar, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Mix it all together until well blended.
Slowly stir in the heavy cream until your mixture is smooth.
If you want your custard to be super smooth, you can strain the mixture to catch any lumps.
Place your ramekins in the deep pan.
Carefully pour the custard mixture into each ramekin, filling them about two-thirds full.
Pour hot water into the baking pan around the ramekins until it reaches about half the height of the ramekins. This step is key for a smooth custard.
Bake for 35 to 40 minutes. You’ll know its done when the custard is set on the edges but still a little wobbly in the center.
Remove the ramekins carefully from the water bath and let them cool at room temperature.
Chill in the fridge for at least 2 hours before serving, then enjoy your creamy pumpkin custards!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.