This post is sponsored by Cost Plus World Market.
These gluten-free baked pumpkin custards with maple mascarpone take just ten minutes to prepare, and are the perfect way to end a fall dinner.
Fall is finally here, and it’s no longer taboo to eat pumpkin spice everything! The first thing I like to whip up when the weather turns is these baked pumpkin custards with maple mascarpone whipped cream. The pumpkin custards are scrumptious, perfectly spiced, and super smooth—like pumpkin pie without the tedious process of making a crust. And the maple mascarpone whipped cream is rich and lightly sweetened, with just enough maple flavor in each bite to remind you that you’re eating something autumnal.
These custards are perfect for Halloween, Thanksgiving, or any special fall occasion, especially when baked in these adorable ceramic pumpkin bakers. To make this treat extra fun, I like to pick up a few different toppings to add even more texture and flavor and let each person mix and match to their heart’s content. Here I used crumbled gluten-free gingersnap cookies (leave them out if you’re avoiding rice flour), crystallized ginger chips, and pumpkin pie almonds, but any seasonal candy or cookie is a great bet. Shaved dark chocolate or chopped pecans would be delicious, too!
By the way, mascarpone is the secret ingredient that makes whipped cream stable so you can store it in the refrigerator for days. It also adds extra richness to the cream—almost like the tiniest hint of cheesecake. Ever since discovering this trick, I haven’t whipped cream without mascarpone a single time (or had to worry about whipping it up at the last minute). Since both the baked pumpkin custards and the maple mascarpone whipped cream can be made ahead of time and stored in the fridge, all you need to do when it’s time for dessert is set out the toppings and let everyone sprinkle away.
These baked pumpkin custards are gluten free, grain free, and paleo friendly. For a paleo version, try using coconut milk instead of the heavy cream and coconut sugar instead of the raw sugar.
Who needs pie crust when we’ve got all this?
- 2 cups organic pumpkin puree
- ⅔ cup raw sugar
- 1 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon freshly ground nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon cloves
- ¼ teaspoon sea salt
- ¾ cup heavy cream
- ¼ cup mascarpone cheese
- 1 tablespoon maple syrup, or to taste
- ¼ teaspoon vanilla extract
- To make the baked pumpkin custards, preheat the oven to 300°F. Whisk all ingredients in a large bowl until smooth. Divide the mixture between four pumpkin bakers or 12-ounce ramekins and place them on a baking sheet.
- Bake for 50-65 minutes, or until the custards are set around the edges but still a little wobbly in the very center. Let cool for at least 20 minutes before serving.
- To make the maple mascarpone whipped cream, whip the cream and mascarpone cheese in a very large bowl with a hand mixer until medium peaks form. Stir in the maple syrup and vanilla. Taste and add more maple syrup if desired.
- Serve the custards warm, at room temperature, or chilled, with maple mascarpone whipped cream and desired toppings.
- Both components can be made up to 3 days in advance and stored in the refrigerator.
This post is sponsored by Cost Plus World Market. Thank you so much for supporting the sponsors that help keep this site running!