Our pumpkin custards make a fantastic easy dessert for Thanksgiving, whether you’re celebrating with dozens of family members or a couple of friends and a Blue Apron box. They’ll also satisfy you when the pumpkin pie runs out, and they’re far simpler to cook than a whole finicky pie.

But before we tell you any more about these adorable custards, let’s rewind. Dessert, you might be wondering? Blue Apron sends dinner, not dessert!

Here’s the truth: every so often, we put down the salt and olive oil, pick up our sugar, our flour, our cream, and our eggs, and head over to the dessert kitchen for our sweet series about five-ingredient desserts. You can should also check out our first post in the series, Apple Turnovers.

(Before any subscribers get too excited to find sugar in your Blue Apron box, let us clarify. We’re giving you recipes for dessert, but we’re sticking with savory in terms of the actual ingredients we send out!)

The 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 what we’ve produce here–minus the crust. It takes about 5 minutes to prepare, plus 30 minutes of baking time. Your oven will produce the most amazing Thanksgiving-y scent. And, at dessert, happy eaters will simply up spoonfuls of pumpkin-y custard, topped, of course, with whipped cream.

That’s all you’ll need: pumpkin puree, brown sugar, pumpkin pie spice, eggs, and cream.

Read on for the full recipe.

Five-Ingredient Pumpkin Custards

These can be eaten warm, room temperature, or cold. That gives you a lot of make-ahead options! You can bake these up to 3 hours in advance and leave them at room temperature or 2 days in advance, in which case you should store in the fridge.

If you have any leftover Chinese Five-Spice from any Blue Apron dishes, you can substitute that in for the pumpkin pie spice for a slightly spicy twist.

One 15-ounce can pumpkin puree
2 eggs
1 cup heavy cream
1 cup light brown sugar
1 1/2 teaspoons pumpkin pie spice
Extra 1/2 cream for whipping (optional)

Pre-heat the oven to 300°F.

Combine all ingredients (except the extra cream) and whisk until smooth.

Oil four 5-ounce baking dishes or ramekins. Evenly divide the pumpkin batter between the 4 ramekins. Place the dishes onto a sheet pan and bake for 30 to 35 minutes, or until the middle is just set but still has a little “jiggle” to it. Let cool for 10 to 15 minutes, or longer.

If you like, whip up the remaining cream and serve the custards with whipped cream. Garnish with a little shake of pumpkin pie spice.