Preparation Info

Pumpkin Custard


  • 2 cups whole milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 2 large egg yolks
  • 1/4 cup sugar
  • Pinch of salt
  • 1/2 cup Maple Pumpkin Butter or Spicy Pumpkin Butter


  1. Preheat oven to 350° F.
  2. Heat milk, cinnamon and ginger in a small saucepan over medium-low heat stirring frequently with a wooden spoon. When the mixture begins to steam and almost comes to a boil, remove from heat.
  3. Whisk together the vanilla, eggs, egg yolks, sugar, salt and Maple Pumpkin Butter or Spicy Pumpkin Butter until uniformly mixed (preferably in a bowl with a spout).
  4. Slowly add the milk mixture to the egg mixture, whisk continuously. If added too fast lumps will form. If this happens strain the mixture through a sieve.
  5. Pour custard into six 4-ounce ramekins. Make a hot water bath by placing the ramekins in a 9 X 13-inch baking dish. Add enough boiling water to come halfway up the outside of the ramekins (make sure water does not get into the custard). Bake for 45-60 minutes until the center of the custard is set.
  6. Cool and serve garnished with caramelized almonds. Can be refrigerated up to one day.