Pumpkin Banana Custard Cups

🛒Ingredients

Makes 4 small cups. Tap to check off as you go.

• 1 cup (245 g) canned pure pumpkin purée (not pumpkin pie filling)
• 1 very ripe banana
• 2 large eggs
• 1/2 cup (120 ml) whole milk
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp pure vanilla extract

Contains: egg, milk.

🍳Instructions

1. 

   1Heat the oven

   Heat the oven to 350°F (175°C). Set 4 small ramekins in a deep baking dish and boil a kettle of water.

2. 

   2Mash the banana

   Mash the banana in a large bowl until completely smooth.

3. 

   3Whisk the custard

   Add the pumpkin, eggs, milk, cinnamon, ginger and vanilla and whisk until smooth.

4. 

   4Fill the cups

   Pour the custard into the ramekins. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins.

5. 

   5Bake until set

   Bake for 30–35 minutes until the custard is set at the edges with just a slight wobble in the center (160°F / 71°C). Lift out and cool.

6. 

   6Chill and serve

   Serve slightly warm or chilled, topped with a spoonful of plain yogurt and a pinch of cinnamon.

👶How to serve by age

🔄Allergy & diet swaps

🌾 Gluten-free: Gluten-free as written. Use pure pumpkin purée, single ground spices and pure vanilla extract, and check their labels.

Dairy-free

Use canned full-fat coconut milk or unsweetened soy milk, and a dairy-free yogurt for topping.

Banana-free

Use 1/3 cup unsweetened applesauce instead of the banana.

Sweet potato

Use mashed cooked sweet potato instead of pumpkin.

💡Tips

• Use pure pumpkin purée. Pumpkin pie filling has added sugar and spices.
• The riper the banana, the sweeter the custard.
• The water bath keeps the custard smooth and stops it from cracking.

🧊Storage & safety

Storage: Fridge: 3 days, covered.

Suggested age: 9 months+. Every child is different — serve textures and sizes that match your toddler's chewing skills.

❓Questions parents ask