Ingredients
Scale
- 1 cup pumpkin purée (freshly roasted or canned, but fresh is always better if you can)
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup brown sugar (light or dark depending on your preference)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- Pinch of salt
If you want to make this a little lighter, you can swap the heavy cream for more milk, or use a plant-based milk like almond or oat — though it will change the texture slightly. For the sugar, coconut sugar works beautifully if you prefer a deeper, more caramel-like flavour. My mum always swore by brown sugar for that extra richness, and I’ve come to love how it balances the spices.
Instructions
- Preheat your oven to 325°F (160°C). Set a kettle to boil for the water bath — this step is key to getting a silky texture.
- In a large mixing bowl, whisk together the pumpkin purée, eggs, and brown sugar until smooth and slightly fluffy, about 2–3 minutes. I like to use a balloon whisk here to incorporate just enough air without overdoing it.
- Pour in the milk, cream, vanilla extract, and a pinch of salt. Whisk gently until everything is fully combined. This is when the kitchen starts to smell just like home.
- Stir in the cinnamon, nutmeg, and ginger. I sometimes add an extra dash of cinnamon here if it’s a particularly chilly morning—it’s my little secret for extra warmth.
- Strain the mixture through a fine sieve into a large jug or bowl to ensure smooth custard without any lumps. This step is worth the extra effort, especially if you’re like me and want that perfect silky mouthfeel.
- Pour the custard evenly into six small ramekins or oven-safe cups. Place the ramekins into a deep baking dish or roasting tray.
- Carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins. This water bath helps the custards cook gently and evenly.
- Bake in the preheated oven for about 40–45 minutes, or until the custard is just set but still slightly wobbly in the centre. I usually check at 35 minutes to avoid overcooking, as the custard will continue to set as it cools.
- Remove the ramekins from the water bath and let them cool to room temperature. Then chill in the fridge for at least 2 hours, or overnight if you can wait that long!
- Serve chilled or at room temperature, perhaps with a dusting of cinnamon or a small dollop of clotted cream if you’re feeling indulgent.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
