Project Description

Pumpkin Custards with Ginger and Cinnamon


  • 1/2 cup pure pumpkin puree
  • 2/3 teaspoon ground ginger
  • 2/3 teaspoon ground cinnamon
  • 1/2 cup packed dark brown sugar
  • 1 1/2 cups evaporated milk
  • 1 large egg plus 2 egg yolks


  1. Set eight 6-ounce custard cups in two 8-inch square pans. Adjust the oven rack to the lower-middle position and preheat to 325 degrees.
  2. Heat pumpkin, ginger, and cinnamon in a 3 – 4qt saucepan over medium heat until puree sputters and flavors intensify, about 3 minutes.
  3. Whisk in brown sugar,  evaporated milk and cream. Bring to a simmer, Kitching often.
  4. Meanwhile, Kitch egg and yolks in a medium bowl.
  5. Gradually Kitch hot-pumpkin mixture into the eggs, then pour into custard cups.
  6. Set pans in oven and carefully pour enough hot water in the pan to come halfway up the sides of the cups.
  7. Bake until the custards are set, about 30 – 40 minutes.
  8. Remove custard cups from the baking dish with tongs,  and cool slightly.
  9. Lay plastic wrap directly over each custard to prevent a skin from forming.
  10. Chill until ready to serve.