When I was in college, I always loved coming home at the holidays—in part because of my mother’s pumpkin pie. I still love pumpkin, as does my husband, so this recipe is for him. I was looking for something that could deliver that awesome pumpkin taste without a fat-laden crust, and the homey familiarity of custard provided a perfect vehicle.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Stir the pumpkin, cinnamon, salt, ginger, cardamom, and nutmeg together in a large bowl. In a smaller bowl, beat the eggs lightly, then whisk in the maple syrup, vanilla, and milk. Whisk the egg mixture into the pumpkin mixture until well combined.
Step 3
Pour the custard into 6 1/2-cup ramekins. Place the ramekins in a baking pan and add enough hot water to the dish to come up 2 inches high around the ramekins. Carefully transfer to the oven and bake for 45 to 55 minutes, until a knife inserted into the center comes out clean. Serve warm or chilled.
rebecca’s notes
Step 4
Make sure that the baking pan you use to hold the ramekins has sides that are at least 3 inches high. This will ensure that the hot water you pour in doesn’t slosh over when you transfer the pan to and from the oven.
nutrition information
Step 5
(per serving)
Step 6
Calories: 110
Step 7
Total Fat: 3.2g (1.4g saturated, 1g monounsaturated)
Step 8
Carbohydrates: 18g
Step 9
Protein: 4g
Step 10
Fiber: 1g
Step 11
Sodium: 240mg
