Maple Pumpkin Custard Recipe


  • 6 egg yolks
  • 1/3 cup of sugar
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of cinnamon
  • 1/8 teaspoon of ground nutmeg
  • 1/16 teaspoon of ground cloves
  • 1/8 teaspoon of salt
  • 1 cup of light cream
  • 1 cup of heavy cream
  • 2/3 cup of pumpkin puree
  • 1/2 cup of real maple syrup


  • Preheat the oven to 300°.
  • Whisk together the egg yolks, sugar, vanilla extract, spices, and salt in a large mixing bowl.
  • In a medium saucepan, whisk together the light cream, heavy cream, pumpkin puree, and maple syrup.
  • Bring the pumpkin mixture to a simmer over medium-low heat. Do not boil.
  • After about 5 minutes, remove the pumpkin mixture from the heat.
  • Slowly add the egg yolk mixture to the hot pumpkin mixture. Stir continuously until blended thoroughly.
  • Divide the custard into 6 custard cups.
  • Pour 3/4 of an inch of hot water into a large baking dish.
  • Set the custard cups into the water.
  • Bake the custard uncovered in the baking dish for 45 to 50 minutes.
  • Remove the cooked custard from the oven and transfer to a cooling rack.
  • Once the custard cools to room temperature, cover the custard cups with plastic wrap and refrigerate for at least 6 hours.
  • Serve cold.
  • Store any uneaten maple pumpkin custard in the refrigerator.

Heather Johnson

Heather Johnson is a mother, wife, writer, librarian, and linguist. She earned a BA in English studies with a minor in creative writing from Illinois State University in May 2007, an MS in library and information science from the University of Illinois at Urbana-Champaign in May 2009, and an MS in English studies with an emphasis in linguistics at Illinois State University in December 2011.

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