Name: Pumpkin Custard
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 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)

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Recipe by Sharon123

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Pumpkin Custard created by justcallmetoni

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

Ready In:: 55mins
Serves:
Units:

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ingredients

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

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

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RECIPE MADE WITH LOVE BY

@Sharon123

Contributor

@Sharon123

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

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review by Lumberjackie

10/14/2010

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

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review by zaar junkie

12/1/2009

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.

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review by HazMat IC

12/21/2008

I am always seeking ways to enjoy desserts while maintaining my abstinence from sugar.... this recipe did the trick! I used "Log Cabin Sugar-Free Syrup" and made the most amazing custard for a Holiday Party! Topped off with a dollop of whipped cream sweetened with a little Splenda and a touch of vanilla... No one knew it was sugar-free and EVERYONE raved!

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review by Koshka

12/28/2007

We had this at a Christmas Eve brunch thrown by butterscotchgirl and it was supurb! Lovely and so cute served individuallly. Thanks!

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review by butterscotchgirl

12/26/2007

very nice! a great pumpkin food - almost like pumpkin pie without the crust. the flavor was perfect, and the consistency was rich and dense like pie, not like a fluffy egg custard. my type of dish - well done! :)

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