Maple Pumpkin Custard Recipe: The Ultimate Fall Dessert

I originally started making this Maple Pumpkin Custard recipe for my husband’s 90-year-old grandfather who needed soft foods but didn’t want to compromise on taste. Not only did he enjoy them, but the whole family also loved these little treats. And the best part is that these delicious creamy custards only take 5 minutes to mix up before baking.

As a dessert lover, I’ve often made this Maple Pumpkin Custard recipe because it’s so simple yet indulgent. This dessert is like fall in a ramekin – creamy, lightly spiced, and infused with the sweetness of maple syrup. Whether you’re looking for a show-stopping Thanksgiving pie alternative, a cozy treat for a chilly evening, or even a delightful breakfast, this custard hits all the right notes. Making this pumpkin custard recipe with maple syrup will have you feeling that fall spice all season.

Isn’t it amazing how a few simple ingredients can transform into something so luxuriously delicious? The hardest part might be waiting for it to chill – but trust me, it’s worth every minute. Don’t be discouraged if your first attempt isn’t picture-perfect, it may take a couple tries. Each time you make this recipe, you’ll get a better feel for the process. The best part? You get to eat your delicious experiments! So go ahead, preheat that oven and get baking. This Maple Pumpkin Custard is sure to become a fall favorite for the entire family.

Tools for Maple Pumpkin Custard Success

• Blender (I LOVE my Ninja)
• Ramekins
• Baking Pan
• Spatula

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Simple Ingredients: The Stars of Your Maple Pumpkin Custard

• 15oz (1 can) of Pumpkin Puree
• 1.5 Cups Heavy Cream
• 3 Eggs
• 1 tsp Vanilla Extract
• 1/2 Cup Maple Syrup
• 2 tsp Pumpkin Spice
• 1/2 tsp Salt
• Whipped Cream for Topping (optional, but really it’s a must in our house)

Preparing the Custard

1. Preheat oven to 375 degrees
2. Combine all ingredients in a blender and pulse until well combined
3. Place ramekins in a baking pan and fill with the custard mixture
4. Bake for 45 minutes, or until just set with a slight jiggle
5. Remove from oven and let cool to room temperature
6. Cover and refrigerate for 3-4 hours or overnight
7. Top with whipped cream, a dash of pumpkin spice, and enjoy

Ready to fill your kitchen with the irresistible aroma of pumpkin and spice?

Preheat oven to 375 degrees and gather all your ingredients and supplies.

Combine all ingredients in a blender and pulse until well combined. It will resemble pumpkin pie filling.

Place ramekins in a baking pan and fill with the custard mixture. I do not have to worry about greasing my ramekins, the finished custard tends to pull away from the edges on its own. I also really like that this recipe doesn’t require the water bath method, as I inevitably always get water in my custard.

Bake for 45 minutes, or until just set with a slight jiggle. You can test with a toothpick or knife to see if it comes out mostly clean. If not quite done, you can bake another couple of minutes.

Remove from oven and let cool to room temperature. The custards will shrink down as they cool and wrinkle a bit. The little dip makes the PERFECT place to put your dollop of whipped cream.

Cover and refrigerate for 3-4 hours or overnight. Top with whipped cream, a dash of pumpkin spice, and enjoy.

Variations on the Classic: Creative Add-ins and Garnishes

Try making this recipe your own by adding any of these fun ingredients or replacing the pumpkin spice:

• Whiskey or bourbon
• Cinnamon
• Chai spices
• Cocoa Powder
• Amaretto
• Top with jam
• Sprinkle with crushed gingersnaps
• Brulee the top with sugar

Now go whip up a Maple Pumpkin Custard that will have your friends and family begging for it over and over! For more simple whole food recipes from friends check out this post.

Troubleshooting Common Custard Issues (FAQ)