Pumpkin Custard Cups
Servings Prep Time
12mini muffin cups 5minutes
Cook Time
35-40minutes
Servings Prep Time
12mini muffin cups 5minutes
Cook Time
35-40minutes
Ingredients
Instructions
  1. Preheat your oven to 350. I use convection bake – if you have that option it works well.
  2. Mix dry ingredients – use a fork to rid any clumps in the coconut sugar.
  3. Mix the eggs with the dry ingredients and then add your milk and pumpkin. You can use a mixing bowl and fork or your stand mixer.
  4. Using coconut oil, lightly grease your mini silicone muffin tray – I think this is the easiest way to make these. And then fill each muffin cup almost full. Place the tray on a cookie sheet to keep it steady to and from the oven rack.
  5. Bake 35-40 minutes at 350.
  6. Remove from oven and let cook on a rack. Silcone Muffin Tray: Once a bit cool, I place in the fridge to cool more and then the custard cups will literally fall out smoothly to eat or store. Ramekins: You can serve immediately warm or let cool. The custard cups came out almost as well of the ramekins as the silicone but you need to use a knife to loosen.
Recipe Notes

You can also use fancy ramekins and serve the custard from oven to table but these will need to be placed in a baking dish filled and a warm water “bath” as they cook. It’s really not difficult to do but it’s another step. The photo of this recipe is from some mini tartlette pans I used which work just like a ramekin.

I hope you enjoy making this yummy pumpkin treat any time of the year!

Wishes of Health & Gratitude,
xo RobinĀ