Spiced Pumpkin Butterscotch Custard

Spiced Pumpkin Butterscotch Custard

480 mins
medium
10 servings

A decadent and flavorful pumpkin custard with a hint of butterscotch and spiced whipped cream. Perfect for fall gatherings or a special treat.

CustardDessertFallPumpkin

Equipment Needed

  • Baking sheet
  • Electric Mixer
  • Fine-mesh sieve
  • Large heatproof bowl
  • Medium Saucepan
  • Roasting Pan
  • Shallow 2-quart ceramic casserole or baking dish

Ingredients

  • 210.00 gramsPacked Dark Brown Sugar(Use high-quality brown sugar for best flavor.)
  • 14.00 gramsUnsalted Butter(Melted butter adds richness.)
  • 355.00 millilitersHeavy Cream(Use full-fat heavy cream for a luxurious texture.)
  • 355.00 millilitersWhole Milk(Adds creaminess to the custard.)
  • 5.00 Large Eggs(Room temperature eggs mix better.)
  • 4.00 Large Egg Yolks(Adds richness and stability.)
  • 0.50 teaspoonFine Sea Salt(Enhances the flavors.)
  • 250.00 gramsPumpkin Puree(Use canned pumpkin puree.)
  • 2.00 teaspoonsVanilla Extract(Use high-quality vanilla extract.)
  • 0.50 teaspoonPumpkin Pie Spice(Adds warm fall flavor.)
  • 473.00 millilitersCold Heavy Cream(For the whipped cream topping.)
  • 35.00 gramsConfectioners' Sugar(Use powdered sugar for the topping.)
  • 0.50 teaspoonPumpkin Pie Spice(For the topping.)

Instructions

1

Preheat oven to 325°F (160°C). Prepare a baking sheet with a roasting pan.

Estimated time: 5 minutes

2

Melt brown sugar and butter in a saucepan over medium heat until sugar dissolves. Add heavy cream, stir until smooth. Return to low heat, simmer until caramel is smooth.

Estimated time: 10 minutes

3

Whisk eggs, yolks, and salt in a large bowl. Gradually whisk in a portion of the hot caramel mixture. Pour in the remaining caramel mixture.

Estimated time: 5 minutes

4

Stir in pumpkin puree, vanilla extract, and pumpkin pie spice. Strain the mixture through a fine-mesh sieve into a baking dish.

Estimated time: 10 minutes

5

Cover the dish loosely with foil and place it on the prepared baking sheet. Add hot water to the baking sheet to create a water bath.

Estimated time: 5 minutes

6

Bake for 50-65 minutes, or until the edges are set but the center is still slightly soft. Let cool on a wire rack.

Estimated time: 60 minutes

7

Refrigerate for at least 4 hours or up to 3 days to chill completely.

Estimated time: 240 minutes

8

Whip heavy cream, confectioners' sugar, and pumpkin pie spice until soft peaks form.

Estimated time: 10 minutes

9

Top the chilled custard with the whipped cream and sprinkle with extra pumpkin pie spice.

Estimated time: 5 minutes

10

Serve immediately and enjoy!

Estimated time: 5 minutes