Growing up, I was never a pumpkin pie fan. I think I had one too many pieces in my early years that sent me over the edge. My husband, however, loves it. So, I’ve had to add a recipe to my arsenal that meets his need and appeals to me as well. What I love most about this dessert is that it adds a nice kick to the traditional pumpkin flavor. 

This recipe is an excellent option to prepare the night before Thanksgiving, since it requires at least an hour in the refrigerator to chill before serving.

Active Time: 20 minutes | Cooking Time: 45 minutes
Difficulty Level: Intermediate

Serves: 6 custards

Ingredients

• 1 1/2 cup 2% milk
• 4 large eggs
• 3/4 cup grade B maple syrup
• 3/4 cup pumpkin puree
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp ground chipotle
• 1/4 tsp salt
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 a prepared pie crust, optional (if you have anything leftover from other pies, use that!)
• 1 tbsp melted butter, optional

Directions

Preheat the oven to 325 degrees F. Start a kettle of water boiling and line a tall roasting pan or casserole with a dish towel.

In a small saucepan, heat the milk over low until it begins to steam (do not boil).

Whisk the eggs and syrup in a large bowl until smooth. Working slowly, add the warm milk to the eggs and syrup, careful to add just a small amount at a time so the eggs don’t scramble. Whisk in the pumpkin puree, cinnamon, nutmeg, chipotle and salt until well combined.

Divide the custard mixture into six 6-ounce ramekins, skimming the foam from the surface of each custard cup. Transfer prepared custard cups to the roasting pan. Pour the boiling water into the casserole until it is halfway up the sides of the ramekins. Place the pan in the oven and bake until custards are just set but quiver in the center, about 50 minutes.

Transfer the ramekins to a wire rack and let cool for 45 minutes. Cover each custard with plastic wrap and refrigerate until fully chilled, about an hour. Just before serving, mix together the whipping cream and powdered sugar in a medium bowl. Using a stand mixer or hand mixer, whip the cream to soft peaks and top each custard with a dollop, reserving extra for guests to add more themselves.

**I opted to add small pumpkin cutouts of pie crust to each custard for added flair. To do this, I cut out the crust with what I had leftover from my pie and brushed each with a bit of melted butter. I baked the crusts on a separate baking sheet in the oven at the same time as the custards, but for about 30 minutes or until golden brown.