Pumpkin Custards - Individual Crustless Pumpkin Pies

Pumpkin Custards are the solution when you’ve got gluten-free, wheat-free, grain-free or refined-starch-free people coming for dinner. As long as they’re not also sugar-free, egg-free or dairy-free, that is. 

I don’t do sugar-free desserts using stevia or artificial sweeteners, but those who do will know how to adapt the recipe for whatever they use. (Is anyone else having a hard time giving a dinner party these days?!) 

Of course, at this time of year we are bombarded with pumpkin recipes, so many readers will have already moved on. But I’m a year-round pumpkin fan and couldn’t resist putting another one out there.

This time I used a couple of little round half-pint jars, too, because that turns an individual pumpkin custard into a totable/toteable (?) lunchbox dessert. And there’s enough room in the jar for whipped cream!

Mr Delightful was missing the pie crust, so I crushed a couple of Walkers Pure Butter Shortbread Rounds to sprinkle on top. Loved it!

Baking these in a water bath is really easy and gives the custards such a wonderfully smooth texture. No need to get complicated, putting a tea towel in the bottom of the baking dish or anything; the ramekins won’t rattle around.

Are you ready for some pumpkin?

Pumpkin Custards – Individual Crustless Pumpkin Pies

(Makes 6)

1/2 cup (3.5 ounces/99 grams) sugar
1 tablespoon non-GMO cornstarch
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt

1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
3 large eggs
1 15-ounce (425 grams) can pumpkin (not pumpkin pie filling) or 1 3/4 cups pumpkin puree
1 1/4 cup (10 fluid ounces/296 ml) milk

1 Preheat oven to 300F/150C/Gas2. Put the kettle on, heating water for the water bath. Place six 7-ounce ramekins or custard cups (or half-pint jars) in a 13x9x2-inch baking dish.

Note: These are similar but slightly larger white ceramic 8-ounce ramekins. 

2 In medium bowl (using a 2-quart glass measure makes it easy to pour the filling into the custard cups), whisk together sugar, cornstarch, salt and spices. Whisk in the eggs, then the pumpkin and then the milk. 

3 Pour the filling into the ramekins. Close to the oven, pour the hot water into the baking dish at least halfway up the side of the ramekins and nearly to the level of the custard. Place in oven, being careful not to slosh water into the custards.

My very favorite thermometer: ThermoWorks Super-Fast Thermapen MK4

4 Bake for about 60 minutes (maybe check at 55 minutes, all depends on your oven) or until it registers 175F/79C on an instant-read thermometer. The custards should still be slightly jiggly and will firm up as they cool. Forget about the old knife coming out clean thing; they would be waaay overbaked.

5 Cool completely, about 1 hour, on wire rack, then cover and refrigerate for at least 3 hours or up to 3 or 4 days. Serve with softly whipped cream. I sweetened and flavored 1/2 cup heavy whipping cream with 1 teaspoon of real maple syrup and 1/2 teaspoon vanilla extract.

Note: If you’re making these in the half-pint jars for a picnic or lunchboxes, whip the cream to a stiffer consistency so that it will hold up for a few hours. Top the custards with the cream (and shortbread crumbs, if you like) and put the lids on. Don’t forget to pack spoons!

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Jean