Pumpkin Custard

Sharon123's Note:

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

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 2 cups cooked pumpkin (16 ounce can, Be sure it's an unsweetened puree, not pumpkin pie filling!)
• 1 1/2 cups evaporated skim milk (12 ounce can)
• 2 eggs
• 3 egg whites
• 3/4 cup pure maple syrup or 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• fresh apple, slices (optional)

Directions:

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.

Reviews

[Caryn Gale]

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.

[Lumberjackie]

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

[zaar junkie]

This was tasty, but not really a custard. As others have stated it tastes like pumpkin pie filling. It's good and easy though. Good warm or cold.