Ingredients
- Butter, for ramekins
- 1 15 oz. can pure pumpkin purée
- 1/2 cup maple syrup
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/4 tsp. allspice
- 1/4 tsp. ground cloves
- 4 large eggs
- 1 cup heavy cream
Servings:
Units:
Instructions
- Preheat the oven to 350° F.
- Butter six, eight-ounce ramekins and place them on a baking sheet.
- Add the pumpkin, maple syrup, salt, cinnamon, allspice and cloves to a large bowl and whisk until smooth. Add the eggs and whisk to mix, then add the cream and whisk again.
- Pour the pumpkin mixture into the ramekins and smooth the tops. Bake for 40 to 45 minutes, until the custard is set but still wobbles a bit in the centers when shaken.
- Cool on racks and serve at room temperature with whipped cream or vanilla ice cream; or, if preferred, chill until cold and serve. Enjoy with hot coffee, tea or hot chocolate for a satisfying dessert!
Recipe Notes
Reposted with permission from grocery.coop. Find recipes and articles about your food and where it comes from at grocery.coop.
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