Pumpkin Custard is luscious and creamy, traditional but new. A fall dessert you must try! It tastes like a rich pumpkin pie filling, but not too sweet. It can be made with either freshly roasted pumpkin or canned pumpkin, and works beautifully either way. This recipe came out of my desire to make a dessert with pantry ingredients, because sometimes it’s nice to work with what you have on hand. The directions are as simple as dump it all together, but individual ramekins make a lovely, elegant presentation you could serve guests on Thanksgiving.
Pumpkin Custard is actually the pumpkin dessert that the pilgrims ate, not pumpkin pie, which would have required butter and fine white flour for the crust. The pilgrims roasted pumpkins by burying them in the ashes of a fire. They added milk, spices, honey and eggs to the pumpkin shell turning it into a custard which eventually transformed into the glorious pumpkin pie we know and love today.
- 5 eggs
- 1 can evaporated milk (skim or whole, be sure to shake can before opening)
- ½ c brown sugar
- ¼ c pure maple syrup
- 2 c pumpkin puree
- 1 T orange zest
- 1 t pumpkin pie spice
- ½ t cinnamon
- ½ t fresh nutmeg
- pinch of sea salt
- whipped cream made with sugar and vanilla for garnish
- Preheat oven to 325°. Boil a pot of water for a bain marie (water bath). Butter 6-8 ramekins and place the ramekins inside an oblong pan.
- Whisk all ingredients (except the whipped cream) together until smooth. Ladle each ramekin with custard, wiping off any smears or drips along the edges. Carefully pour boiling water into the oblong pan until it comes halfway up the ramekins. Bake for 1 hour.
- Remove ramekins from the oblong pan and allow them to cool on a wire rack for 20 minutes. Put them in the refrigerator to chill for at least 2 hours.
- Because the custard is not overly sweet, prepare your whipped cream with a few tablespoons of sugar and a teaspoon of vanilla. It really balances the flavors. Dollop fresh whipped cream onto chilled custard and sprinkle with cinnamon or crushed gingersnap cookies. Enjoy!
This post was also featured on the Mom Life Monday Link Up along with a host of other wonderful posts. Check it out!