• 1 cup heavy cream
  • 1 cup milk
  • 2/3 cup canned pumpkin puree
  • 1/4 cup maple syrup
  • 6 large egg yolks
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon salt
  • Optional, whipped cream for garnish


  1. Preheat the oven to 325F.
  2. Combine the heavy cream, milk, pumpkin and maple syrup in a small saucepan over medium heat until hot. Whisk together the egg yolks, sugar, vanilla extract, cinnamon, ginger and salt in a bowl. Slowly pour the hot cream mixture into the yolk mixture in a slow steady stream whisking constantly. Divide the mixture among 6 (6-ounce) ramekins.
  3. Place the ramekins in a 13 x 9x 2-inch baking pan and set in the oven. Pour in enough hot water to come half way up the sides of the ramekins. Bake until the custards barely jiggle in the center when shaken, about 43-45 minutes. Remove from the oven and transfer the ramekins to a rack and let cool 30 minutes. Transfer to the refrigerator and allow to chill at least 1 hour before serving. Just before serving, garnish with whipped cream if desired.