These pumpkin pie custards are just crust-less versions of everyone’s favorite Thanksgiving dessert, spiked with a bit of bourbon. If you’re preparing them for a crowd, the recipe can be doubled and baked in eight ramekins. Serve them at room temperature or chilled, garnished with whipped cream and a gingersnap cookie.—Jessica Battilana
Makes 4 6-oz custards
Preheat the oven to 350°F. In a large bowl, whisk together the pumpkin puree, cream, bourbon, brown sugar, egg, cinnamon, ginger and cloves until well combined.
Divide the mixture among 4 (6-oz) ramekins. Set the ramekins in a baking dish, and add boiling water to the baking dish until it comes halfway up the sides of the ramekins. Transfer to the oven and bake just until the custards are set (they’ll still jiggle slightly in the center) for about 25 minutes. Remove from the oven, then remove the ramekins from the baking dish and let cool on a wire rack. The custards can be served at room temperature or chilled.
Just before serving, garnish each custard with a dollop of whipped cream and a gingersnap.
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