Pumpkin-Butterscotch Custard With Spiced Whipped Cream
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Pumpkin-Butterscotch Custard With Spiced Whipped Cream
Butterscotch pudding gets an autumnal makeover with the addition of pumpkin purée and a fluffy, spiced whipped cream topping.
This is my pumpkin-butterscotch custard with spiced whipped cream. It’s like the butterscotch pudding of your dreams with autumnal spices. The first thing you want to do is make a caramel. It may smell a little burnt, but that’s OK. Add the remaining cream and milk, stirring until the sugar dissolves. And whisk together your eggs, your egg yolks and salt. Add a splash of the hot caramel mixture to the eggs, whisking constantly. Add some pumpkin and some pumpkin pie spice. Give it a good mix until it’s nice and smooth. You want to bake it until the custard is just set around the edges, but the center should still be jiggly. Serve the custard dolloped with whipped cream, sprinkle with more pumpkin spice and dig right in.
Butterscotch pudding gets an autumnal makeover with the addition of pumpkin purée and a fluffy, spiced whipped cream topping.
By The New York Times Cooking
October 16, 2025
