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Pumpkin Pie Custard

4.3

4.3 out of 5 stars (based on 6 reviews)

30 min prep

65 min total

12 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

This custard makes a delicious pie, but it’s also perfect baked in ramekins like a creme brulee. Using small dishes to create small portions is a great way to enjoy dessert without overdoing it. You...

1½ cups pureed baked sugar pumpkin or custard pumpkin or 1 (15 ounce) can unsweetened pumpkin puree
1½ tablespoons all purpose gluten free flour (see Chef Tips)
¾ cup heavy cream
½ cup maple syrup
3 large eggs
⅓ cup dark brown sugar
1 teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly ground nutmeg
½ teaspoon vanilla extract

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Nutrition Facts

Calories

134 cals

Fat

7 g

Saturated Fat

4 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

2 g

Carbohydrates

17 g

Sugar

13 g

Fiber

1 g

Protein

2 g

Sodium

178 mg

Directions

Preheat the oven to 350 degrees. Bring a full kettle of water to a boil. Set aside.
Lightly grease 12 (4-ounce) ramekins. Set them in a roasting pan or a baking dish big enough to hold them all in a single layer. Set aside. This will create a bain-marie to slow cook the custards in. You may need 2 baking dishes to fit them all in.
Put the pumpkin in a large bowl and sift the flour over it. Beat until blended.
In a separate bowl, using a whisk, beat together the heavy cream, maple syrup, eggs, sugar, salt, cinnamon, ginger, nutmeg, and vanilla. Pour this mixture into the pumpkin puree and beat to blend.
Pour the pumpkin mixture into the prepared ramekins. Place the roasting pan with the ramekins on a shelf in the center of the oven. If using 2 baking dishes, place them side by side on 2 cookie sheets for easy handling.
Once in the oven, make a "bain marie": carefully pour the boiling water into the roasting pan until it comes halfway up the sides of the ramekins. You don't want any water in the custards. Bake for 25 to 30 minutes until puffy and set, or until a toothpick comes out clean. Remove the custards from the bain-marie and let cool on a wire rack. When cooled, chill in the fridge. Serve.

Chef Tips

If you don’t need a gluten-free custard, use unbleached all purpose flour.

If you’re making pie, check out our delicious Basic Whole-Wheat Tart Dough!

Roll it out into an 8-inch tart case and blind bake for 15 minutes before adding the filling. Lower the oven to 350 degrees. Pour in the filling and bake for 35-40 minutes on the center shelf of the oven. Cool on a rack.

If you have pastry left over, re-roll it, not too thin, and cut into shapes with a small cookie cutter. Bake for 10-15 minutes when you blind bake the shell. Take care not to let them get too dark. Decorate the top of the pie with them just before it has completely set. Return to the oven and cook for 5 to 10 minutes more.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Pumpkin Pie Custard