Roasted Pumpkin Custard Cups

French pot-de-crème tradition meets autumn produce in these silky custard cups. Roasted sugar pie pumpkin is blended with maple, cinnamon, and nutmeg, then baked gently in ramekins for a creamy, caramel-edged finish.

Serves 4 · 20 min prep · 75 min cook

Estimate for one serving

• 175 cal
• 7g protein
• 22g carbs
• 7g fat
• 3g fiber

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Ingredients

• 1.5 lb piece sugar pie pumpkin or kabocha
• 3 large eggs
• 1.25 cups whole milk
• 1/4 cup pure maple syrup
• 3/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/4 tsp fine salt
• 1 tsp neutral oil or butter for greasing
• 1 tsp fresh thyme leaves (optional garnish)

Instructions

1. 1Preheat the oven to 400°F. Halve the pumpkin if needed, scoop out seeds, and cut into large chunks; place on a parchment-lined sheet pan.
2. 2Roast the pumpkin 30 to 35 minutes until the flesh is very soft and lightly caramelized at the edges.
3. 3Reduce oven temperature to 325°F. Lightly grease four 6-ounce ramekins and set them in a deep baking dish.
4. 4When cool enough to handle, scoop the roasted pumpkin flesh from the skin and measure puree; mash or blend until completely smooth.
5. 5In a mixing bowl whisk the eggs, milk, maple syrup, cinnamon, nutmeg, vanilla, and salt until uniform.
6. 6Whisk the smooth pumpkin puree into the egg mixture until fully combined and silky.
7. 7Divide the custard evenly among the prepared ramekins.
8. 8Pour hot water into the baking dish the ramekins until it reaches halfway up the sides to create a water bath.
9. 9Bake 35 to 40 minutes until the centers are just set with a slight jiggle and a knife inserted near the edge comes out clean.
10. 10Carefully remove the ramekins from the water bath and cool on a rack 15 minutes.
11. 11Serve warm or chilled, optionally finished with a few fresh thyme leaves for an herb-forward note.