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Pumpkin Custard Cups

Pumpkin Custard in white ramekin cups set on walnut board.
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5 from 3 reviews

This fall dessert is a healthier version of Pumpkin Pie Custard.   But this while this pumpkin custard recipe is made with plant based milk, the flavor of this delicious dessert will take you back to the Old-Fashioned pumpkin pie that came from Grandma’s oven.  This dairy free dessert can be made using almond milk or oat milk.

Ingredients

Units Scale
  • 425 grams (15-ounce can) Libby’s Pumpkin Puree or other canned pumpkin
  • 365 grams (1 1/2 cups) Califia Almond Milk or Oat Milk
  • 14 grams (1 1/2 Tablespoons) Cornstarch
  • (200 grams) 4 Large Eggs
  • 2 Large Egg Yolks
  • 144 grams Sugar (1/2 cup plus 3 Tablespoons plus 1 1/2 teaspoons)
  • <1 gram (1 teaspoon) Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • A Pinch of Ground Clove
  • 4 grams (1/2 teaspoon) Kosher Salt

Instructions

  1. Preheat oven to 425 degrees.
  2. Combine all the dry ingredients in a small bowl and whisk well to make sure the cornstarch is well incorporated.  Take the time to break up any clumps of cornstarch.
  3. In a large bowl, whisk the eggs, and egg yolk until incorporated and smooth. 
  4. Add the pumpkin puree and mix until well blended.
  5. With the mixer running on low speed, gradually add the almond milk or oat milk and continue to mix until throughly incorporated.
  6. Add the spice and sugar mixture and whisk all ingredients together until smooth.
  7. Lightly spray each ramekin with Bak-Klene or your favorite Baking Spray.
  8. Pour a 1/2 cup of mixture into each ramekin and place them on a baking sheet.
  9. Place baking sheet in preheated oven and bake for 15 minutes.
  10. Reduce oven temperature to 350 degrees and bake for an additional 25-30 minutes.  Test with knife for doneness.  A knife inserted into the center of the ramekin should come out clean with only a few crumbs adhering to it.
  11. If the custard is still very wet and the knife comes out coated or streaked, continue to cook and check for doneness every 5 minutes.
  12. When the custard is cooked, remove sheet pan from oven and let cool for 5 minutes before attempting to move the ramekins to a cooling rack.
  13. Once transferred to a cooling rack, let ramekins cool for about 15 minutes then refrigerate until ready to serve.

Find it online: https://www.miascucina.com/pumpkin-custard-cups/

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