Roasted Pumpkin Custard

Roasting the pumpkin first deepens the flavor of this American autumn custard, a quieter cousin of pie. Pureed squash folds into cream, eggs, and warm spice for a silky bake suited to a gratitude table.

Serves 6 · 25 min prep · 80 min cook

Estimate for one serving

• 295 cal
• 6g protein
• 32g carbs
• 17g fat
• 3g fiber

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Ingredients

• 2 lb sugar pie pumpkin or kabocha
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 3 large eggs
• 2 egg yolks
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• for water bath boiling water
• for serving whipped cream

Instructions

1. 1Preheat the oven to 400°F. Halve the pumpkin, scoop out seeds, and place cut-side down on a parchment-lined sheet. Roast until the flesh is completely soft and caramelized at the edges, 35 to 45 minutes.
2. 2Cool the roasted pumpkin until handleable, then scoop the flesh into a food processor or blender. Puree until completely smooth; measure out puree and set aside. Lower the oven temperature to 325°F.
3. 3In a saucepan warm the cream and milk over medium heat until steam rises and tiny bubbles form at the edges; do not boil. Remove from heat.
4. 4In a large bowl whisk the eggs, yolks, both sugars, vanilla, cinnamon, ginger, nutmeg, and salt until the mixture lightens slightly. Slowly stream in the warm cream while whisking constantly so the eggs do not scramble.
5. 5Whisk the pumpkin puree into the custard base until fully incorporated and silky. Strain the mixture through a fine-mesh sieve into a pitcher to catch any fibrous bits.
6. 6Divide the custard among six 6-ounce ramekins. Place the ramekins in a deep roasting pan and carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins.
7. 7Bake until the centers are just set with a gentle jiggle when the pan is nudged, 30 to 38 minutes. Remove the ramekins from the water bath and cool on a rack for 30 minutes, then chill at least 2 hours.
8. 8Serve cold or cool with a dollop of lightly sweetened whipped cream so the roasted pumpkin flavor and warming spices stay front and center.