15+ Irresistible Pumpkin Custard Dessert Recipes for Fall

As the leaves turn vibrant shades of orange and gold, the season of pumpkin spice and cozy desserts begins. 

Among the many delightful ways to enjoy this autumn staple, pumpkin custard stands out as a creamy, comforting treat that warms the soul. 

Whether you’re hosting a festive gathering, looking for a delicious ending to a family meal, or simply indulging your sweet tooth, pumpkin custard recipes offer a perfect blend of rich flavors and seasonal spices. 

In this article, we’ve curated over 15 pumpkin custard dessert recipes that range from classic favorites to innovative twists. 

Each recipe promises to bring a slice of fall to your table, ensuring that every bite is as satisfying as it is delicious.

15+ Irresistible Pumpkin Custard Dessert Recipes for Fall

Pumpkin custard desserts capture the essence of fall with their creamy textures and warm, spiced flavors. 

From traditional recipes that evoke memories of family gatherings to modern twists that surprise and delight, there’s something for everyone in this collection. 

As you explore these 15+ pumpkin custard recipes, you’ll find the perfect way to celebrate the season and create lasting memories around the dinner table. 

So grab your mixing bowl and whisk—it’s time to embrace the sweet, comforting world of pumpkin custard!

Pumpkin Maple Custard

This silky smooth pumpkin maple custard brings together the warm, comforting flavors of pumpkin and maple syrup. It’s a creamy and luscious dessert perfect for fall, when pumpkin spice cravings are at their peak. With its simple ingredients, this custard is not only easy to make but also gluten-free, making it a crowd-pleaser for any occasion.

Ingredients:

• 1 1/2 cups canned pumpkin purée
• 1/2 cup pure maple syrup
• 1 1/2 cups heavy cream
• 3 large eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (160°C). Lightly grease 6 ramekins and set them in a large baking dish.
2. In a medium bowl, whisk together the pumpkin purée, maple syrup, eggs, cinnamon, nutmeg, ginger, and salt until smooth.
3. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat.
4. Slowly pour the heated cream into the pumpkin mixture while whisking constantly to prevent the eggs from scrambling.
5. Stir in the vanilla extract.
6. Pour the custard mixture evenly into the prepared ramekins. Add hot water to the baking dish, filling halfway up the sides of the ramekins to create a water bath.
7. Carefully place the dish in the oven and bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
8. Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours before serving.
9. Serve chilled with a drizzle of maple syrup or a dollop of whipped cream on top.

This Pumpkin Maple Custard is the epitome of a comforting, creamy dessert with just the right touch of sweetness. The combination of pumpkin and maple adds a depth of flavor that feels like autumn in a dish. Whether served on its own or garnished with whipped cream, it’s the perfect treat for cozy evenings or special gatherings.

Spiced Pumpkin Custard with Ginger Snap Crumble

Spiced pumpkin custard takes the classic pumpkin dessert to new heights by incorporating a crunchy ginger snap crumble for added texture and flavor. This dessert captures the essence of fall with its warm spices and smooth, rich custard paired with the spicy-sweet crumble. It’s an excellent make-ahead treat for Thanksgiving or any fall gathering.

Ingredients:

• 1 1/2 cups pumpkin purée
• 1 1/2 cups whole milk
• 1/2 cup brown sugar
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Ginger Snap Crumble:

• 1/2 cup crushed ginger snap cookies
• 2 tablespoons melted butter
• 1 tablespoon brown sugar

Instructions:

1. Preheat the oven to 325°F (160°C). Lightly grease 6 ramekins and set aside.
2. In a medium bowl, whisk together the pumpkin purée, brown sugar, eggs, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract.
3. In a small saucepan, warm the milk over medium heat until it just starts to steam. Slowly pour the warmed milk into the pumpkin mixture, whisking continuously to blend.
4. Pour the custard into the prepared ramekins and place them in a large baking dish. Fill the dish with hot water halfway up the sides of the ramekins to create a water bath.
5. Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
6. While the custards are baking, prepare the ginger snap crumble by combining the crushed cookies, melted butter, and brown sugar in a small bowl.
7. Once the custards are done, remove them from the water bath and allow them to cool. Top with the ginger snap crumble just before serving.

The combination of creamy pumpkin custard and the crunchy ginger snap topping creates a dynamic, indulgent dessert that’s both rich in flavor and texture. Each bite delivers the warmth of fall spices, making this Spiced Pumpkin Custard with Ginger Snap Crumble a seasonal favorite that feels both elegant and comforting.

Pumpkin Coconut Custard

This Pumpkin Coconut Custard offers a tropical twist on the traditional pumpkin dessert by incorporating creamy coconut milk. The richness of the coconut milk enhances the smooth texture of the custard, making it a luscious, dairy-free dessert. It’s naturally gluten-free and perfect for anyone seeking a unique yet familiar fall dessert.

Ingredients:

• 1 1/2 cups pumpkin purée
• 1 1/2 cups full-fat coconut milk
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• Pinch of salt
• Shredded coconut (optional, for garnish)

Instructions:

1. Preheat your oven to 325°F (160°C) and lightly grease 6 ramekins.
2. In a medium bowl, whisk together the pumpkin purée, honey (or maple syrup), eggs, cinnamon, nutmeg, cloves, salt, and vanilla extract until well combined.
3. Heat the coconut milk in a small saucepan over medium heat until just simmering. Slowly add the warm coconut milk to the pumpkin mixture, whisking constantly.
4. Divide the custard mixture evenly among the ramekins. Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
5. Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
6. Remove the ramekins from the water bath and let them cool at room temperature. Refrigerate for at least 2 hours before serving.
7. Garnish with toasted shredded coconut for an extra layer of flavor and texture, if desired.

This Pumpkin Coconut Custard is a delightful fusion of traditional fall flavors and tropical richness. The creamy texture, combined with the subtle sweetness of coconut milk, makes it a refreshing alternative to classic pumpkin desserts. It’s a perfect treat for those looking for something a little different while still celebrating the season.

Pumpkin Spice Crème Brûlée

Pumpkin Spice Crème Brûlée is a delightful twist on the classic French dessert. The creamy pumpkin custard is infused with warm spices and topped with a crackly caramelized sugar layer. This dessert combines the rich, smooth texture of traditional crème brûlée with the comforting flavors of fall, making it a perfect treat for special occasions or cozy autumn evenings.

Ingredients:

• 1 cup heavy cream
• 1/2 cup pumpkin purée
• 1/4 cup sugar, plus extra for topping
• 3 large egg yolks
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (160°C). Arrange 4 ramekins in a baking dish.
2. In a medium saucepan, heat the heavy cream, pumpkin purée, cinnamon, nutmeg, cloves, and salt over medium heat until it begins to simmer. Remove from heat and let it cool slightly.
3. In a separate bowl, whisk the egg yolks and 1/4 cup sugar until the mixture becomes pale and smooth.
4. Gradually whisk the warm pumpkin mixture into the egg yolks, adding it slowly to avoid scrambling the eggs.
5. Stir in the vanilla extract.
6. Pour the custard mixture into the ramekins. Add hot water to the baking dish to create a water bath, filling halfway up the sides of the ramekins.
7. Bake for 35-40 minutes, or until the custard is set but slightly jiggly in the center.
8. Remove from the oven and allow the custards to cool. Refrigerate for at least 2 hours.
9. Before serving, sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust.

This Pumpkin Spice Crème Brûlée is a decadent fusion of rich pumpkin custard and a satisfyingly crunchy sugar crust. It’s a show-stopping dessert that combines the elegance of crème brûlée with the nostalgic warmth of pumpkin spice, making it an ideal finish to a fall meal or festive gathering.

Pumpkin Chai Custard

For those who love the aromatic blend of chai spices, this Pumpkin Chai Custard is a must-try. The creamy pumpkin base is enhanced with the bold flavors of cardamom, cinnamon, ginger, and cloves, creating a dessert with a delightful depth of flavor. It’s a perfect pairing for a cozy afternoon or a special dessert after dinner.

Ingredients:

• 1 1/2 cups pumpkin purée
• 1 1/2 cups whole milk
• 3 large eggs
• 1/4 cup honey or brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (160°C). Lightly grease 6 ramekins and place them in a baking dish.
2. In a medium bowl, whisk together the pumpkin purée, eggs, honey, cinnamon, cardamom, ginger, cloves, and salt until smooth.
3. In a saucepan, heat the milk over medium heat until it starts to steam but not boil. Slowly whisk the warm milk into the pumpkin mixture.
4. Stir in the vanilla extract.
5. Pour the custard mixture evenly into the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
6. Bake for 40-45 minutes or until the custard is set and slightly jiggly in the center.
7. Remove the ramekins from the water bath and let them cool at room temperature. Refrigerate for at least 2 hours before serving.
8. Serve with a sprinkle of cinnamon or whipped cream for an extra touch of flavor.

The rich, warming flavors of chai spices meld beautifully with the smooth pumpkin base in this Pumpkin Chai Custard. The aromatic blend of spices provides a comforting and slightly exotic twist, making this dessert both familiar and intriguing. Perfect for fall or whenever you crave a little spice!

Pumpkin Ricotta Custard

This Pumpkin Ricotta Custard brings together the richness of ricotta cheese and the natural sweetness of pumpkin. The ricotta adds a slight tang and creamy texture, elevating the classic pumpkin custard to a more sophisticated dessert. The smoothness of the custard is balanced by the mild flavor of the ricotta, making it a perfect dessert for those who enjoy a lighter, less sweet treat.

Ingredients:

• 1 cup ricotta cheese
• 1 cup pumpkin purée
• 1/4 cup sugar
• 2 large eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease 6 ramekins and set them in a baking dish.
2. In a medium bowl, mix together the ricotta cheese, pumpkin purée, sugar, eggs, cinnamon, nutmeg, ginger, salt, and vanilla extract until smooth and well combined.
3. Divide the mixture evenly into the ramekins.
4. Add hot water to the baking dish until it reaches halfway up the sides of the ramekins to create a water bath.
5. Bake for 30-35 minutes, or until the custards are set and slightly golden on top.
6. Remove the ramekins from the water bath and allow them to cool. Refrigerate for at least 1 hour before serving.
7. Garnish with a sprinkle of cinnamon or a drizzle of honey for added sweetness.

The Pumpkin Ricotta Custard offers a light yet creamy dessert option for those who prefer something less rich. The ricotta cheese gives the custard a slight tang, which pairs beautifully with the spiced pumpkin, resulting in a delightful balance of flavors. It’s an elegant yet simple dessert that can easily become a favorite for fall celebrations or even an everyday treat.

Baked Pumpkin Custard with Brown Sugar Caramel Sauce

This Baked Pumpkin Custard is a smooth, velvety dessert that highlights the natural flavors of pumpkin and spices, with a decadent brown sugar caramel sauce drizzled on top. The rich custard is complemented by the sweet, buttery caramel sauce, creating a mouthwatering combination perfect for fall. It’s a beautiful dessert that’s impressive yet easy enough to make for any gathering.

Ingredients:

• 1 1/2 cups pumpkin purée
• 1 cup heavy cream
• 1/4 cup milk
• 1/4 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Pinch of salt

For the Brown Sugar Caramel Sauce:

• 1/2 cup brown sugar
• 2 tablespoons butter
• 1/4 cup heavy cream
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (160°C) and grease 6 ramekins. Place them in a large baking dish.
2. In a medium bowl, whisk together the pumpkin purée, brown sugar, eggs, cinnamon, nutmeg, ginger, salt, and vanilla extract until smooth.
3. Warm the heavy cream and milk in a saucepan over medium heat until it begins to steam. Slowly pour the warm mixture into the pumpkin mixture while whisking constantly.
4. Divide the custard evenly into the ramekins. Pour hot water into the baking dish, filling halfway up the sides of the ramekins.
5. Bake for 40-45 minutes or until the custards are set but slightly jiggly in the center.
6. While the custards bake, make the brown sugar caramel sauce. In a small saucepan, melt the butter and brown sugar over medium heat. Add the cream and a pinch of salt, and simmer until the sauce thickens slightly, about 5 minutes.
7. Remove the custards from the oven, cool to room temperature, and refrigerate for at least 2 hours. Drizzle with the brown sugar caramel sauce before serving.

This Baked Pumpkin Custard with Brown Sugar Caramel Sauce is a decadent, fall-inspired dessert that pairs the rich flavors of spiced pumpkin with the indulgence of a homemade caramel sauce. It’s an irresistible treat that looks impressive but is simple to make, making it ideal for holiday dinners or cozy family gatherings.

Pumpkin and Bourbon Custard

This Pumpkin and Bourbon Custard takes the classic pumpkin custard to a new level by adding a splash of bourbon for a deeper, more complex flavor. The bourbon enhances the warmth of the spices and adds a subtle smokiness to the rich custard. It’s an elegant dessert perfect for special occasions, bringing a sophisticated twist to traditional fall flavors.

Ingredients:

• 1 1/2 cups pumpkin purée
• 1/2 cup brown sugar
• 1 1/2 cups heavy cream
• 3 large eggs
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (160°C). Lightly grease 6 ramekins and place them in a baking dish.
2. In a medium bowl, whisk together the pumpkin purée, brown sugar, eggs, bourbon, cinnamon, nutmeg, ginger, salt, and vanilla extract until smooth.
3. Heat the heavy cream in a saucepan over medium heat until it begins to steam. Slowly pour the warm cream into the pumpkin mixture, whisking constantly.
4. Pour the custard evenly into the ramekins. Add hot water to the baking dish, filling halfway up the sides of the ramekins.
5. Bake for 40-45 minutes, or until the custards are set but slightly jiggly in the center.
6. Allow the custards to cool at room temperature, then refrigerate for at least 2 hours before serving.

The combination of pumpkin and bourbon creates a richly flavored dessert that’s perfect for adults seeking something a little more refined. The warmth of the spices, combined with the smoothness of bourbon, makes this Pumpkin and Bourbon Custard a sophisticated and delightful end to any meal, especially during the holiday season.

Pumpkin Cardamom Custard with Pistachio Topping

Pumpkin and cardamom are a delightful pairing in this creamy custard, offering a unique twist on traditional pumpkin desserts. The exotic warmth of cardamom perfectly complements the pumpkin’s natural sweetness, while the crunchy pistachio topping adds a satisfying texture. This dessert is both elegant and comforting, making it a lovely choice for fall dinners or special events.

Ingredients:

• 1 1/2 cups pumpkin purée
• 1 cup heavy cream
• 1/2 cup whole milk
• 3 large eggs
• 1/4 cup sugar
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

For the Pistachio Topping:

• 1/4 cup chopped pistachios
• 1 tablespoon honey (optional)

Instructions:

1. Preheat your oven to 325°F (160°C). Grease 6 ramekins and set them in a baking dish.
2. In a large bowl, whisk together the pumpkin purée, sugar, eggs, cardamom, cinnamon, salt, and vanilla extract.
3. Warm the heavy cream and milk in a saucepan over medium heat until steaming. Slowly whisk the warm cream mixture into the pumpkin mixture.
4. Pour the custard evenly into the ramekins. Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
5. Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
6. Remove the custards from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours.
7. Before serving, sprinkle the chopped pistachios on top of each custard. Drizzle with honey if desired for extra sweetness.

The Pumpkin Cardamom Custard with Pistachio Topping is a delightful fusion of flavors and textures. The fragrant cardamom adds a unique twist to the classic pumpkin flavor, while the pistachios provide a satisfying crunch. It’s a dessert that feels luxurious yet comforting, perfect for special fall gatherings or even as an unexpected twist at a holiday dinner.

Pumpkin Custard Tart with Gingersnap Crust

This Pumpkin Custard Tart with a gingersnap crust is a sophisticated take on the traditional pumpkin pie. The creamy pumpkin custard filling is set inside a crispy, spicy gingersnap crust, offering the perfect balance of textures and flavors. It’s an ideal dessert for fall gatherings, combining the warmth of pumpkin spice with the rich, buttery crunch of gingersnap cookies.

Ingredients:

• 1 1/2 cups pumpkin purée
• 1 cup heavy cream
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Pinch of salt

For the Gingersnap Crust:

• 2 cups crushed gingersnap cookies
• 1/4 cup melted butter
• 2 tablespoons brown sugar

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a tart pan.
2. In a bowl, combine the crushed gingersnap cookies, melted butter, and brown sugar until the mixture resembles wet sand. Press the mixture evenly into the bottom and sides of the tart pan to form a crust.
3. Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.
4. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, cinnamon, ginger, nutmeg, salt, and vanilla extract.
5. In a saucepan, heat the heavy cream over medium heat until it begins to steam. Slowly pour the warm cream into the pumpkin mixture, whisking constantly.
6. Pour the custard filling into the cooled gingersnap crust.
7. Bake for 35-40 minutes, or until the filling is set but slightly jiggly in the center. Allow the tart to cool completely before serving.
8. Garnish with whipped cream or a sprinkle of cinnamon.

This Pumpkin Custard Tart with Gingersnap Crust is a perfect blend of creamy and crunchy, with a rich pumpkin filling and a spicy, crispy crust. It’s a modern and elegant alternative to pumpkin pie, offering layers of flavor that are sure to impress at any fall or holiday gathering.

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Pumpkin Honey Custard with Toasted Pecans

Pumpkin Honey Custard with Toasted Pecans is a decadent, silky dessert sweetened with honey instead of sugar, giving it a naturally rich flavor. The custard is smooth and creamy, while the toasted pecans add a wonderful crunch and a nutty contrast. This dessert is not only delicious but also healthier with the use of honey, making it a perfect fall treat for any occasion.

Ingredients:

• 1 1/2 cups pumpkin purée
• 1/2 cup honey
• 1 1/2 cups whole milk
• 3 large eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Pinch of salt
• 1 teaspoon vanilla extract
• 1/2 cup toasted pecans, chopped

Instructions:

1. Preheat your oven to 325°F (160°C). Grease 6 ramekins and place them in a large baking dish.
2. In a large bowl, whisk together the pumpkin purée, honey, eggs, cinnamon, nutmeg, ginger, salt, and vanilla extract.
3. Heat the milk in a saucepan over medium heat until it starts to steam. Slowly whisk the warm milk into the pumpkin mixture until smooth.
4. Divide the custard mixture evenly among the ramekins. Add hot water to the baking dish, filling it halfway up the sides of the ramekins.
5. Bake for 40-45 minutes or until the custards are set but still jiggly in the center.
6. Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours before serving.
7. Top with toasted pecans for added crunch before serving.

Pumpkin Honey Custard with Toasted Pecans is a delightful dessert that offers both richness and texture. The honey brings a deep, natural sweetness, while the toasted pecans provide a satisfying crunch. This dessert is perfect for those who want a flavorful yet wholesome treat that captures the essence of fall.

Pumpkin Mascarpone Custard with Cranberry Compote

This Pumpkin Mascarpone Custard with Cranberry Compote is an elegant dessert that combines the rich creaminess of mascarpone cheese with the spiced sweetness of pumpkin. The tangy cranberry compote adds a burst of flavor and a festive touch, making this dessert an excellent choice for holiday celebrations or special fall gatherings.

Ingredients:

• 1 cup pumpkin purée
• 1/2 cup mascarpone cheese, softened
• 1/2 cup heavy cream
• 1/4 cup sugar
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

For the Cranberry Compote:

• 1/2 cup fresh or frozen cranberries
• 1/4 cup sugar
• 1/4 cup water
• 1 teaspoon orange zest

Instructions:

1. Preheat your oven to 325°F (160°C). Lightly grease 6 ramekins and place them in a baking dish.
2. In a large bowl, whisk together the pumpkin purée, mascarpone, sugar, egg yolks, cinnamon, nutmeg, salt, and vanilla extract until smooth.
3. Heat the heavy cream in a small saucepan over medium heat until steaming. Gradually whisk the warm cream into the pumpkin mixture.
4. Pour the custard into the prepared ramekins. Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
5. Bake for 35-40 minutes, or until the custards are set but slightly jiggly in the center. Let the custards cool to room temperature, then refrigerate for at least 2 hours.
6. To make the cranberry compote, combine cranberries, sugar, water, and orange zest in a small saucepan. Simmer over medium heat for about 10 minutes, or until the cranberries burst and the mixture thickens.
7. Top each custard with a spoonful of cranberry compote before serving.

The luxurious combination of creamy mascarpone and spiced pumpkin, paired with the tart cranberry compote, creates a beautifully balanced dessert. The flavors and textures complement each other perfectly, making this Pumpkin Mascarpone Custard with Cranberry Compote an elegant choice for entertaining during the fall and holiday season.

Pumpkin Coconut Custard with Lime Zest

This Pumpkin Coconut Custard combines the creamy richness of coconut milk with the warm, spiced flavor of pumpkin. The addition of fresh lime zest adds a bright, zesty contrast, making this dessert a delightful fusion of flavors that transports you to a tropical paradise. It’s a unique twist on traditional pumpkin custard, perfect for those looking for something refreshing yet comforting.

Ingredients:

• 1 cup pumpkin purée
• 1 can (13.5 oz) coconut milk
• 1/2 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Pinch of salt
• Zest of 1 lime

Instructions:

1. Preheat your oven to 325°F (160°C). Grease 6 ramekins and place them in a baking dish.
2. In a large bowl, whisk together the pumpkin purée, coconut milk, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, salt, and lime zest until smooth.
3. Pour the custard mixture evenly into the ramekins. Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
4. Bake for 40-45 minutes or until the custards are set but slightly jiggly in the center.
5. Allow the custards to cool to room temperature, then refrigerate for at least 2 hours before serving.

This Pumpkin Coconut Custard with Lime Zest offers a delightful escape with its tropical flavors and creamy texture. The combination of coconut and pumpkin creates a luscious dessert that’s both comforting and refreshing, making it an excellent choice for gatherings or as a special treat for yourself.

Pumpkin Ricotta Custard with Almond Praline

This Pumpkin Ricotta Custard with Almond Praline is a sophisticated dessert that combines the smoothness of ricotta cheese with the natural sweetness of pumpkin. The crunchy almond praline adds a delightful texture and nutty flavor that beautifully contrasts the creamy custard. This elegant dessert is perfect for impressing guests at dinner parties or holiday celebrations.

Ingredients:

• 1 cup pumpkin purée
• 1 cup ricotta cheese
• 1/4 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

For the Almond Praline:

• 1/2 cup sugar
• 1/2 cup sliced almonds
• 1 tablespoon butter

Instructions:

1. Preheat your oven to 350°F (175°C). Grease 6 ramekins and place them in a baking dish.
2. In a large bowl, whisk together the pumpkin purée, ricotta cheese, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. Pour the custard mixture evenly into the ramekins. Add hot water to the baking dish, filling it halfway up the sides of the ramekins.
4. Bake for 30-35 minutes or until the custards are set and slightly golden on top. Allow to cool before refrigerating for at least 1 hour.
5. To make the almond praline, heat the sugar in a saucepan over medium heat until it melts and turns golden. Stir in the sliced almonds and butter until well combined. Pour the mixture onto a parchment-lined baking sheet and let it cool completely. Once hardened, break into pieces.
6. Serve the custard topped with almond praline.

The Pumpkin Ricotta Custard with Almond Praline is an exquisite dessert that offers a perfect blend of creamy richness and crunchy texture. The nutty praline enhances the flavors of the pumpkin custard, creating a sophisticated and memorable dessert that will leave a lasting impression on your guests.

Spiced Pumpkin Custard with Maple Whipped Cream

This Spiced Pumpkin Custard with Maple Whipped Cream is a comforting and indulgent dessert that showcases the warm spices of fall. The creamy custard is infused with cinnamon, nutmeg, and ginger, creating a rich and flavorful treat. Topped with a light and airy maple whipped cream, this dessert is perfect for celebrating the season with family and friends.

Ingredients:

• 1 1/2 cups pumpkin purée
• 1 cup heavy cream
• 1/4 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Pinch of salt

For the Maple Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (160°C). Lightly grease 6 ramekins and place them in a baking dish.
2. In a large bowl, whisk together the pumpkin purée, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
3. Pour the custard mixture evenly into the ramekins. Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
4. Bake for 40-45 minutes or until the custards are set but still slightly jiggly in the center. Remove from the oven and allow to cool. Refrigerate for at least 2 hours before serving.
5. To make the maple whipped cream, beat the heavy cream, maple syrup, and vanilla extract in a bowl until soft peaks form.
6. Serve the custard topped with a generous dollop of maple whipped cream.

This Spiced Pumpkin Custard with Maple Whipped Cream is a delightful tribute to the flavors of autumn. The rich, spiced custard is perfectly complemented by the sweetness of the maple-infused whipped cream, making this dessert a must-try for any fall gathering. It captures the essence of the season in every creamy, flavorful bite.