Pumpkin Spice Custard Pots

Name: Pumpkin Spice Custard Pots
Total time: 1 h 10 min
Cuisine: American
Ingredients: 400g unsweetened pumpkin purée, tinned; 3 eggs, large; 300ml whole milk; 150ml double cream; 60g erythritol; 2 tsp ground cinnamon; 1 tsp ground ginger; 0.5 tsp ground nutmeg; 1 tsp vanilla extract

Baked custard pots with a creamy pumpkin centre and warm cinnamon, ginger and nutmeg, sweetened with erythritol.

Time1 hr 10
LevelMedium
Costabout £0.80 a head
Oven160°C (140°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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400 gunsweetened pumpkin puréetinned
3eggslarge
300 mlwhole milk
150 mldouble cream
60 gerythritol
2 tspground cinnamon
1 tspground ginger
½ tspground nutmeg
1 tspvanilla extract

Method

1
Heat the oven to 160°C (140°C fan). Place 6 ramekins in a deep roasting tin.
2
Warm the milk and cream in a pan until steaming. Do not boil.
3
In a large bowl, whisk the eggs, erythritol, cinnamon, ginger, nutmeg and vanilla. Whisk in the pumpkin purée until smooth.
4
Slowly pour in the warm milk, whisking. Strain through a sieve into a jug for a silky finish.
5
Divide between the ramekins. Pour hot water into the tin to come halfway up the sides of the ramekins.
6
Bake for 35 to 40 minutes, until the custards are set at the edges with a small wobble in the centre.
40 min
7
Lift out and cool, then chill for at least 2 hours. Serve cold.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.