Pumpkin custards make a fantastic easy pumpkin dessert for Thanksgiving, or any other festive fall dinner. They’re the perfect way to end a meal, whether you’re hosting a dinner party with a few good friends, or celebrating the holiday with family members and a Blue Apron box. Make them in place of a traditional dessert, or just serve them alongside your favorite pumpkin pie.
A traditional pumpkin pie has two parts: the crust and the filling. The crust can be a pain to roll out and bake, especially if you’re also cooking up the rest of Thanksgiving dinner. The filling, on the other hand, is a relatively simple baked custard. That custard is the inspiration for what we’ve reproduced here. Without the crust, this seasonal dessert only takes minutes to prepare. Bonus: you’ll get to savor the most amazing Thanksgiving-y scent while they’re in the oven.
When it’s time for dessert, serve these custard cups right in the ramekin, topped with whipped cream.
These delightful custard cups only call for five ingredients: pumpkin puree, brown sugar, pumpkin pie spice, eggs, and cream.
Is Canned Pumpkin the Same as Pumpkin Puree?
The sort of answer here is: sometimes. Canned pumpkin puree is readily available in most grocery stores, especially in the fall. For this recipe, make sure to read the label closely. You’re looking for canned pumpkin puree, not canned pumpkin pie filling (which is already seasoned and sweetened). Of course, you can also make pumpkin puree at home from a whole sugar pumpkin.
Read on for the full recipe.
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