Baked Pumpkin Custards with Maple Mascarpone Whipped Cream
Recipe type: Gluten free, Grain free, Fall, Dessert, Custard
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For the baked pumpkin custards:
For the maple mascarpone whipped cream:
  • ¾ cup heavy cream
  • ¼ cup mascarpone cheese
  • 1 tablespoon maple syrup, or to taste
  • ¼ teaspoon vanilla extract
For topping (optional):
  1. 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.
  2. 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.
  3. 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.
  4. Serve the custards warm, at room temperature, or chilled, with maple mascarpone whipped cream and desired toppings.
  5. Both components can be made up to 3 days in advance and stored in the refrigerator.
Recipe by A Calculated Whisk at