For the Custard
- 1 1/2 cups pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 + 1/8 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon allspice
- 1/8 teaspoon ground cloves
- 3/4 cup full-fat coconut milk
- 1/4 cup pure maple syrup
- 3 large eggs
For the Streusel Topping
- Preheat oven to 350 degrees F.
- Prepare 6 medium 4oz ramekins or 8 smaller ramekins by placing them in a cake pan or casserole dish. In a medium bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, allspice, cloves, coconut milk, maple syrup, and egg, mixing well.
- Spoon (or pour using a spouted measuring cup) custard mixture into each ramekin, filling about 3/4 full. Pour hot water into the baking pan (not into the ramekins!) until it 3/4 the height of the ramekin. The hot water bath helps the custard to bake evenly, so you don’t end up with uneven custard.
- Bake for 30 to 40 minutes until filling is set. To know if the custard is set, gently shake the pan. If the outsides of each custard does not move but the middles jiggle slightly, it is ready to come out!
- Combine topping ingredients in a medium bowl, mixing well to combine. Transfer to a rimmed baking sheet and bake for 10 minutes or until dry.
- Sprinkle the tops of each custard liberally with streusel. Can serve warm or cold. The prepared custards will keep up to a week in the fridge.
- Serving Size: 1 medium ramekin
Keywords: Chai-spiced pumpkin custards, pumpkin custard, chai pumpkin custards