Easy Pumpkin Custard Recipe [Individual Crustless Pie!]
This Pumpkin custard is an easy and elegant dessert for Thanksgiving or Christmas. They're basically individual crustless pumpkin pies!
Servings: 4 - 6 servings
Calories: 332kcal
Equipment
- 4-6 8 oz ramekins
Ingredients
- 4 oz Cream cheese softened
- ¼ cup Brown sugar packed
- 15 oz Pumpkin puree
- 2 Large eggs
- ¼ cup Heavy cream
- ¼ cup Maple Syrup
- 2 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- ½ teaspoon Ground Ginger
- Pinch Ground Cloves
- pinch Nutmeg
- pinch Salt
Instructions
- Preheat oven to 350 F.
- In a stand mixer (or in a bowl with an electric mixer), cream together cream cheese and brown sugar. Once smooth, add remaining ingredients and mix until smooth.
- Pour into 4-6 ramekins or custard cups, and arrange in a large pan. Carefully add water to the large pan, till about halfway up the sides of the ramekins.
- Bake until custards are set, but wiggle in the middle – about 30 -40 minutes.
- Remove from oven, allow to cool to room temperature, and then chill for at least 2 hours before serving.
Notes
Nutritional information provided is based on 4 servings, all values will be lower if done as 6 servings.
Nutrition
Calories: 332kcal | Carbohydrates: 39g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 136mg | Potassium: 373mg | Fiber: 3g | Sugar: 31g | Vitamin A: 17265IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 2mg
