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Rated excellent by our customers

Maple and Pumpkin Ginger Custards

These Maple & Pumpkin Ginger Custards are a twist on the classic pumpkin pie.

Posted by: kim




> 2 hrs

Skill Level




Courses etc.


You will need

1 1/2 cups or 375ml milk Available only in our Broughton Street shop More products
4 large eggs Available only in our Edinburgh shops More products
1/4 cup or 60ml maple syrup

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1 cup or 250g plain pumpkin puree

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1 tsp ground cinnamon More products
1/4 tsp sea salt More products
1/2 cup or 125ml double cream, whipped

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50g crystallised ginger, chopped More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Preheat oven to 325F / 160C. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.
  • Heat the milk over low heat in a small saucepan until barely steaming but not boiling.
  • Whisk the eggs and maple syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so that the eggs don't cook). Add the pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
  • Divide the mixture among six custard cups. Skim the foam from the surface and put the custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups.
  • Put the filled roasting pan in the oven and bake, uncovered, until the custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer the custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.
  • To serve, top each custard with a dollop of whipped cream and a sprinkling of crystallised ginger.

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Shopping List

Fine Sea Salt
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Raw Cane Crystallised Ginger Pieces
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Ground Cinnamon
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