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Mini Pumpkin Custards

Dinner guests don't need to feel guilty about indulging in dessert when they're offered small cups of creamy custard. Each spoonful is like pumpkin pie without the calorie-laden crust.—Leslie Tripp, Potomac, Maryland
  • Total Time
    Prep: 25 min. Bake: 20 min. + chilling
  • Makes
    8 servings


  • 1/2 cup half-and-half cream
  • 1/2 cup heavy whipping cream
  • 3 large egg yolks
  • 2 tablespoons plus 2 teaspoons sugar
  • 1/8 teaspoon ground cinnamon
  • Dash each salt, ground cloves and nutmeg
  • 1/3 cup canned pumpkin
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • Whipped cream and additional ground nutmeg


  • In a small saucepan, heat half-and-half and heavy cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, sugar, cinnamon, salt, cloves and nutmeg.
  • Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, syrup and vanilla.
  • Transfer to eight stoneware demitasse cups or 2-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan.
  • Bake, uncovered, at 325° for 25-30 minutes for demitasse cups and 20-25 minutes for ramekins or until centers are just set (mixture will jiggle). Remove cups from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours. Garnish with whipped cream and additional nutmeg.
To Make Ahead: These custards can be made the day before serving.
Nutrition Facts
1 each: 138 calories, 9g fat (5g saturated fat), 105mg cholesterol, 36mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 2g protein.

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