Best 7 Mini Pumpkin Custards Recipes
Indulge in the delightful symphony of flavors and textures with our exquisite Mini Pumpkin Custards. These individual custards, nestled in a flaky crust, are a captivating blend of creamy pumpkin filling, aromatic spices, and a hint of nutmeg. Each bite promises a smooth and velvety texture, complemented by the golden-brown crust that adds a delightful crunch. Perfect for fall gatherings or as a sweet treat, these Mini Pumpkin Custards are a culinary symphony that will tantalize your taste buds and leave you craving more.
In this article, we present a collection of delectable Mini Pumpkin Custard recipes that cater to diverse dietary preferences and skill levels. From classic pumpkin custard to gluten-free and vegan variations, we have something for everyone. Whether you prefer a traditional recipe or are seeking a healthier alternative, our curated selection offers a range of options to satisfy your sweet cravings.
Our Classic Mini Pumpkin Custard recipe embodies the essence of this timeless dessert. With a simple blend of pumpkin puree, eggs, sugar, and spices, this recipe yields a rich and creamy filling that is perfectly balanced with a flaky, buttery crust. For those with a gluten intolerance or seeking a healthier option, our Gluten-Free Mini Pumpkin Custard recipe offers a delightful alternative. This recipe utilizes almond flour and coconut flour to create a tender and flavorful crust, while the filling remains luscious and creamy.
For those embracing a vegan lifestyle, our Vegan Mini Pumpkin Custard recipe is a delightful indulgence. This plant-based version uses almond milk, coconut cream, and maple syrup to create a creamy and satisfying filling that is every bit as delicious as its traditional counterpart. And for those who prefer a no-bake option, our No-Bake Mini Pumpkin Custard recipe is a breeze to prepare. With a simple combination of pumpkin puree, coconut milk, and spices, this recipe yields a creamy and decadent filling that is set in a graham cracker crust without the need for baking.
Each recipe in this collection is meticulously crafted to ensure a delightful culinary experience. Whether you are a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, making it easy to create these Mini Pumpkin Custards in the comfort of your own home. So, embark on this flavor-filled journey and discover the perfect Mini Pumpkin Custard recipe that will become a cherished tradition in your kitchen.
INDIVIDUAL CRUSTLESS PUMPKIN PIE CUSTARDS (GLUTEN-FREE)
You won't miss the crust in these individual pumpkin pie custards! They have a luscious, creamy texture and are a cinch to make using just one bowl (in under an hour!). With cinnamon, fresh ginger and cloves, the flavor is nostalgic yet elevated. Top the custards with a dollop of whipped cream and these Candied Maple Pecans for an elegant dessert that's as fitting on a holiday table as it is on a cozy night in (I'm not gonna lie, I also love it for breakfast). For a dairy-free version, use full-fat coconut milk in place of the half-and-half. You can make one large 9-inch crustless pie if you prefer - be sure to read the notes below!
Provided by Nicki Sizemore
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F. Grease six 8-oz ramekins or baking dishes with cooking spray or butter, and arrange them on a baking sheet.
- In the bowl of a stand mixer with the whisk attachment (or using a regular bowl and hand beaters) beat together the pumpkin, sugar, salt, grated ginger, cinnamon, cloves, cardamom and vanilla. Add the eggs, one and a time, and beat on medium-high until well blended. Slowly pour in the half-and-half while beating. Stir well with a rubber spatula to incorporate any bits on the bottom of the bowl (the mixture will be quite loose). Pour or ladle the custard into the prepared ramekins.
- Bake until the custard is set but still slightly wobbly in the center, about 36-38 minutes. Let the custards cool before serving.
- Serve the custards slightly warm, at room temperature or cold with a dollop of lightly sweetened whipped cream and a sprinkle of candied maple pecans.
INDIVIDUAL CRUSTLESS PUMPKIN PIES (AKA PUMPKIN CUSTARDS)
The best part of the pumpkin pie! Perfectly creamy and spiced pumpkin pie filling is baked in individual ramekins for mini custards. An easy gluten free dessert or for those who aren't crust lovers.
Provided by Brianne @ Cupcakes & Kale Chips (Slightly adapted from Martha Stewart's Traditional Pumpkin Pie)
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place 6 ramekins or custard cups in a large baking dish. Heat a pot or teapot of water to boiling, and set aside.
- In a large bowl, combine pumpkin, brown sugar, cornstarch, salt, pumpkin pie spice, and eggs.
- Whisk to combine thoroughly.
- Add evaporated milk, and stir to combine.
- Fill the ramekins with the pumpkin mixture. Pour the hot water in the baking dish around the ramekins.
- Bake for 35-45 minutes, or until set in the middle.
- Remove from the oven, and let cool in the pan until cool enough to handle.
- Remove the ramekins from the water bath. Serve warm, at room temperature, or chilled in the refrigerator.
Nutrition Facts : ServingSize 1 g, Calories 248 kcal, Carbohydrate 40 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 109 mg, Sodium 301 mg, Fiber 2 g, Sugar 34 g
PUMPKIN CUSTARD
This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.
PUMPKIN CUSTARD
This is not a particularly sweet dessert, but it is creamy. The recipe calls for cream, but I use half-and-half. Much of the creaminess comes from the pumpkin puree. This is great with coffee, but better with a nice port. Serve with a dollop of whipped cream.
Provided by Chardonnay Queen
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
- Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
- Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
- Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.
Nutrition Facts : Calories 211 calories, Carbohydrate 27.7 g, Cholesterol 148.5 mg, Fat 8.8 g, Fiber 2.2 g, Protein 6.4 g, SaturatedFat 4.6 g, Sodium 618 mg, Sugar 21.3 g
PUMPKIN CUSTARD
Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into four 3/4-cup custard cups.
- Place the cups in a 9 X 11-inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool.
PUMPKIN PIE CUSTARD
Instead of pumpkin pie, try this flavorful light holiday dessert. My husband's aunt shared the recipe after she brought this treat to a family party. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan., In a large bowl, beat first four ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and sprinkle with cinnamon.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 151mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
MINI PUMPKIN PIES
Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
- Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
- Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12.2 g, Cholesterol 33.5 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 139 mg, Sugar 4.6 g
Tips:
- Selecting the right pumpkins is essential. Look for smaller sugar pumpkins or pie pumpkins. They are sweeter and have a smoother texture compared to larger pumpkins.
- Before baking the custards, preheat the oven to ensure even cooking.
- Use a sharp knife to cut the pumpkins. This will prevent the flesh from tearing and make it easier to scoop out.
- When scooping out the pumpkin flesh, leave about 1/2 inch of flesh on the sides and bottom. This will help the custards hold their shape while baking.
- Strain the pumpkin puree to remove any lumps or fibers. This will result in a smooth and creamy texture.
- Use high-quality spices for the best flavor. Freshly grated nutmeg and cinnamon are ideal.
- Don't overmix the custard batter. Overmixing can result in a tough texture.
- Bake the custards in a water bath. This will help prevent the custards from curdling and will also result in a more evenly cooked custard.
- After baking, let the custards cool completely before refrigerating. This will help them set properly.
Conclusion:
These mini pumpkin custards are a delicious and festive treat that is perfect for fall gatherings. They are easy to make and can be tailored to your own taste preferences. Whether you like them plain or topped with whipped cream or a sprinkle of cinnamon, these custards are sure to be a hit. So next time you're looking for a sweet treat, give these mini pumpkin custards a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
