Go Back
–+ servings
Small glass dish full of a mini pumpkin custard topped with whipped cream and graham cracker crumbs.
Print Recipe
No ratings yet

Mini Pumpkin Custards

Charming mini pumpkin custards! All the flavor of pumpkin pie in a little package topped with graham cracker crumbs and whipped cream.
Prep Time15 minutes
Cook Time50 minutes
Chilling Time3 hours
Total Time4 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin custards
Servings: 8
Author: Monica Lensink

Ingredients

For Custards:

  • 1 (15 ounce) can pure pumpkin puree
  • 2/3 cup brown sugar light or dark
  • 2 large eggs
  • 1 cup heavy cream
  • 2 and 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/2 teaspoon kosher salt

For Serving;

  • 2 full sheet graham crackers
  • 1 Tablespoon butter melted
  • 1 teaspoon granulated sugar
  • whipped cream, ground cinnamon, etc.

Instructions

  • Preheat the oven to 350 degrees F.
  • Combine all custard ingredients—pumpkin, brown sugar, eggs, cream, pumpkin pie spice, vanilla, and salt—in a large bowl. Whisk very well; the mixture should be completely smooth.
    1 (15 ounce) can pure pumpkin puree, 2/3 cup brown sugar, 2 large eggs, 1 cup heavy cream, 2 and 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla bean paste or vanilla extract, 1/2 teaspoon kosher salt
  • Divide evenly among 8 small custard cups or ramekins. (I use and love these; the size is perfect.)
  • Place the filled cups in a large baking pan. (Use two pans if necessary.) Pour enough water into the empty pan around the cups to reach a depth of 1”.
  • Transfer pans into the oven and bake for 45-55 minutes. They are done when the top is a deep golden brown and a knife or toothpick inserted into the centers comes out clean. (In my experience, custards in a metal pan bake a bit faster than those in glass.)
  • Remove custards from the water bath and let cool partly at room temperature, then refrigerate for at least 2-3 hours.
  • Crush the graham crackers into fine bits, either by hand, with a rolling pin, or with a food processor. Stir in melted butter and sugar; mix well.
    2 full sheet graham crackers, 1 Tablespoon butter, 1 teaspoon granulated sugar
  • Sprinkle the graham cracker crumbs on top of each dish. Top as desired with whipped cream, a dusting of ground cinnamon, etc. Serve right away, or cover and refrigerate again until ready. Enjoy!
    whipped cream, ground cinnamon, etc.

Notes

  1. Toppings: I love this with a graham cracker “crust;” other great options include crushed Biscoff cookies, pie crust leaves, or gingersnaps.
  2. Large Dish Option: I have not tested this as a large custard baked all in one dish; I am confident it would work but have not tested the baking the time.
  3. Recipe: Inspired by Lil Luna.