Total Time
Prep 10 mins
Cook 45 mins

A perfect ending for a Caribbean or West African meal or for a New England harvest supper!

Ingredients Nutrition


  1. Preheat the oven to 350*.
  2. Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
  3. Arrange the cups in a shallow, flat-bottomed baking pan.
  4. Whirl all of the ingredients except the apple slices in a blender until smooth.
  5. Pour the custared into the baking cups.
  6. Pour boiling water into the baking pan to about a 2-inch depth.
  7. Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
  8. Remove the cups from the hot water and cool at room temperature, then refrigerate.
  9. Serve chilled, garnished with fresh apple slices, if desired.
Most Helpful

I made this with some fresh pumpkin that I cooked and pureed. I then poured the whole thing into a round pie pan and baked it. It was like crustless pumpkin pie. I called it pumpkin kugel and served it right along with the main course. I did not bother with the apples, and used soy milk and the brown sugar. It was great hot and I was eating the leftovers cold the next morning. I really liked this.

Caryn Gale May 22, 2003

We were eager to sample the treat and had our desserts just 40 minutes out of the oven with a dallop of sweet vanilla yogurt. The custard was smooth, creamy and rich with a lovely maple flavor that distinguished it from a pumpkin pie filling. In an effort to reduce the calories - made mine with splenda and 1/8 teaspoon of maple extract. What's left from tonight is cooling now and we will have it cold with apples tomorrow. Thanks Sharon! (Update 11/06: Just wanted to say that this has become my standard Thanksgiving and fall dessert. Light, easy and comforting. I usually use Splenda --either white or brown as my sweetner of choice.) Thanks again.

justcallmetoni November 23, 2006

This was very good and incredibly easy to make. I'll be experimenting with a coconut milk-based dairy-free version.

Lumberjackie October 14, 2010