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Spiced Kabocha Squash Custard

Creamy Spiced Kabocha Squash Custard for a Cozy Fall Treat

This Spiced Kabocha Squash Custard is a gluten-free dessert that's a creamy delight for fall, perfect for Thanksgiving.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 4 hours
Total Time 5 hours
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 1 ½ pounds Kabocha Squash for puree preparation
  • 1 cup Heavy Cream or full-fat coconut cream as a non-dairy alternative
  • ½ cup Whole Milk or almond milk for a dairy-free version
  • ⅓ cup Maple Syrup or honey/agave syrup as substitutes
  • ½ cup Light Brown Sugar or coconut sugar for a less processed option
  • 1 teaspoon Pumpkin Spice Blend or make a homemade mix
  • 1 teaspoon Vanilla Extract preferably pure for optimal flavor
  • a pinch Kosher Salt or sea salt alternative
  • 4 large Egg Yolks essential for custard texture
For Serving (Optional)
  • 1 cup Whipped Cream for topping the custard

Equipment

  • Oven
  • baking dish
  • Ramekins
  • blender
  • Saucepan
  • Mixing Bowl
  • Fine Mesh Sieve

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 300°F (150°C) and prepare a water bath in a baking dish.
  2. Roast kabocha squash cut-side down for 30-40 minutes, then blend into 1 cup of puree.
  3. Combine kabocha puree, heavy cream, whole milk, and maple syrup in a saucepan over low heat until steaming.
  4. Whisk together egg yolks, light brown sugar, pumpkin spice blend, vanilla extract, and kosher salt until smooth.
  5. Gradually whisk warm cream mixture into egg mixture and strain to ensure a smooth texture.
  6. Pour custard into ramekins leaving space at the top for expansion.
  7. Add boiling water to the baking dish halfway up the sides of the ramekins.
  8. Bake for 40-45 minutes until edges are set but centers jiggle slightly.
  9. Cool custards to room temperature then refrigerate for at least 4 hours or overnight.
  10. Serve with whipped cream and a sprinkle of cinnamon or nutmeg if desired.

Nutrition

Serving: 1custardCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 175mgSodium: 150mgPotassium: 300mgFiber: 1gSugar: 20gVitamin A: 2500IUVitamin C: 15mgCalcium: 120mgIron: 1mg

Notes

Store leftover custards covered for up to a week in the refrigerator.

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