6 ramekins, about 60 minutes plus 2 hours chilling. Pumpkin pie without the crust: the silky spiced filling on its own, sweetened with maple. The most everyday-friendly of the desserts.
Before you start
Quantity
Ingredient
Method
oven
Heat to 175 °C. Put a kettle of water on for the water bath.
6 ramekins
Grease lightly (or use a 1.5 litre dish) and set in a roasting pan.
Custard
Quantity
Ingredient
Method
3
eggs
Whisk in a bowl.
0.8 dl
maple syrup
↑
425 g
pumpkin purée (one can, not pie filling)
Whisk in until completely smooth.
1.2 dl
full-fat canned coconut milk or coconut cream
↑
1½ tsp
pumpkin pie spice
↑
1 tsp
vanilla extract
↑
1 pinch
salt
↑
Bake
Quantity
Ingredient
Method
custard
Divide among the ramekins. Pour hot water into the roasting pan halfway up the sides. Bake 35–45 min, until set with just a slight jiggle in the center.
custards
Cool, then chill at least 2 hours. Serve cold or at room temperature with a scatter of pepitas.
Notes
Adapted from the original with Greek yogurt: coconut milk keeps it dairy-free.
The water bath is optional but makes the difference between silky and slightly grainy or cracked. Overbaking makes custard weep or crack.