I’m in England as I create and write this recipe. Our kids insisted that I make a Pumpkin based dessert for the early Thanksgiving dinner I made. We searched for canned pumpkin at all the stores but apparently it’s not a popular item this time of year so I bought 2 pumpkins.
Pumpkin Pie is a traditional staple of Thanksgiving isn’t it? So, it was obvious that I would be required to make a dessert. I’m a custard lover and thought I’d make a Pumpkin Pie Custard but in individual servings – thus the Pumpkin Pie Custard Cups.
And really, I wasn’t making any veggies with dinner so this covered that base with the fresh pumpkin right? RIGHT?
If you want the tastiest and freshest pumpkin puree possible, then get 1 medium sized pumpkin (the amount you need for this recipe), cut it in half, scoop out the thready insides and seeds and set aside, then put on a pan in the oven and cover with foil for 1hr on 350 degrees (around 180 Celsius). Drain liquid from each half and scoop out as much flesh as you can without including the skin. Put in a large bowl and use a blender. I used an immersion blender and it worked great. Puree until smooth and viola, you have Pumpkin Puree.
Or, just get 2 15oz cans of pumpkin puree at the store – if you are in the States.
The thing that’s awesome about these (besides the flavor) is that you don’t need a crust and you can use your muffin tins with just some butter for greasing and pop them out onto a plate.
They will look like perhaps they burnt a bit on top – don’t worry, they didn’t!
These are custards so they need to be firmed up a bit on the outside so the ooey gooeyness stays in place.
I used the ingredients I had access to here in England at the house-sit we are in but if I was home I would’ve replaced the cinnamon for Pumpkin Spice. Everything else would stay the same though.
Always taste your mixture before you put it in your baking dishes. ALWAYS! Stick that finger in there or get a spoon or whatever BUT taste it. Does it need more sugar? Perhaps more salt?
I like to make the Muffin Tin sized versions as well as a large pan by pouring them into a casserole dish (8×8 or even larger). I adjust the cooking times accordingly. The muffin tins usually take about 20 minutes but the larger pans take about 30 minutes.
Use the JIGGLE Test to check it’s ‘doneness’. You can tell when it’s not done enough by the top jiggling too much like it’s a wave.
When you take them out of the oven, they will ‘deflate’. This is again, normal. This creates the perfect ‘bowl’ for all your whipping cream!
Pumpkin Pie Custard Cups Recipe
4 Cups Pumpkin Puree
1 1/2 Cups Sour Cream
1 1/2 to 2 Cups Light Brown Sugar
2 Tsp Baking Soda
2 Tsp Baking Powder
1 Tsp Salt
1 Tbl Vanilla Extract
2 Tbl Cinnamon
2 Tsp Nutmeg
2 Cups Flour
Whipped Cream Topping w/cinnamon and nutmeg sprinkled.
Preheat oven to 350 Degrees.
Grease your Muffin Tins and Casserole dishes with margarine or butter and set aside.
Mix all ingredients together, in order. Blend well and then TASTE it.
Again, this is the time to add anything else you need to get the perfect flavor.
Pour into your Tins and/or Casserole dishes. If you use tins you should get at least 24 of these. If you use large tins or a casserole dish, you will have less. You can fill each tin 3/4 full as they will rise while baking.
Cook 20-30 minutes (see notes above), let cool on counter for 20 minutes and then refrigerate. These taste best cold. Make sure to cool them for at least 2hrs before you plan to eat them.