Roasted Pumpkin Spice Custard

Pumpkin spice has become the unofficial flavor of American autumn, and roasting fresh pie pumpkin first deepens its natural sweetness. This silky custard bakes gently with maple, cream, and warm spices for a bakery-style finish.

Serves 4 · 25 min prep · 80 min cook

Estimate for one serving

• 278 cal
• 7g protein
• 28g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 small (about 2 lb) fresh pie pumpkin
• 1 cup heavy cream
• 1/2 cup whole milk
• 3 large eggs
• 1 egg yolk
• 1/3 cup pure maple syrup
• 2 tbsp light brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• pinch ground cloves
• 1/4 tsp kosher salt
• 1 tsp for greasing unsalted butter

Instructions

1. 1Preheat the oven to 400°F. Halve the pumpkin, scoop out the seeds, and place the halves cut-side down on a parchment-lined sheet pan.
2. 2Roast until the flesh is completely soft and easily pierced with a knife, about 35 to 45 minutes depending on size; the skin should wrinkle slightly.
3. 3Reduce the oven temperature to 325°F. Cool the pumpkin until you can handle it, then scoop the flesh into a blender or food processor.
4. 4Purée the roasted pumpkin until completely smooth; measure out purée and reserve any extra for another use.
5. 5Lightly butter four 6-ounce ramekins and set them inside a larger roasting pan for a water bath later.
6. 6In a medium bowl whisk the eggs, extra yolk, maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until the mixture is uniform and slightly frothy.
7. 7Warm the cream and milk together in a small saucepan over medium heat until steaming but not boiling, then slowly stream the hot liquid into the egg mixture while whisking constantly so the eggs do not scramble.
8. 8Whisk in the cup of pumpkin purée until the custard base is silky and evenly orange with no streaks.
9. 9Divide the mixture among the prepared ramekins. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
10. 10Bake at 325°F for 30 to 35 minutes until the centers are just set with a gentle jiggle and the tops look matte rather than wet.
11. 11Carefully lift the ramekins from the water bath and cool on a rack for 20 minutes, then chill at least 1 hour for the classic silky texture.
12. 12Serve cold or cool, optionally dusted with a pinch more cinnamon.