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!
