Comments on: Pumpkin Custard

By: Naomi Minahan

Naomi Minahan — Sat, 22 Mar 2025 23:41:44 +0000

Healthy and tasty! I’ve made this recipe numerous times! It’s always a crowd pleaser!

By: Shannon Valle

Shannon Valle — Sat, 23 Nov 2024 02:58:48 +0000

I love this recipe. It’s full of flavor and so light. Quick and easy to make too. This will definitely be at our holiday table!

By: C

Mon, 21 Oct 2024 15:05:02 +0000

I’ve made this custard for several years now. I cook it in one large glass dish instead of in ramekins though. I also like lots of nutmeg in it and use about a half of a tablespoon of it freshly grated. It’s an easy recipe to play around with since custards are pretty forgiving, unlike cakes. I definitely recommend using the maple sugar and not substituting it with something else. It’s harder to source, but it is so worth it. It’s subtle real maple flavor perfectly complements all the others.

By: Jenny McGruther

Jenny McGruther — Sun, 27 Nov 2022 16:09:28 +0000

In reply to Kimberly. Hi Kimberly, I'm glad you liked this custard! I usually cook the pumpkin a few days in advance by roasting it (400 F) until tender and then I puree it in a food processor. That way I don't have to do all the work the morning I plan to make the custards.

By: Kimberly

Kimberly — Sun, 27 Nov 2022 13:38:36 +0000

I started at 4:30 in the morning to cook Thanksgiving dinner this year, & was determined to try this recipe. It was fantastic! I had to sub ginger for the cardamom, & my ramekins were larger than 6 oz., but it was so delicious! What is your recommendation for the best and fastest way to cook the pumpkin?

By: Aubrey

Aubrey — Fri, 25 Nov 2022 15:18:27 +0000

This made an amazing pumpkin pie. It felt light and fluffy compared to other recipes, and was very tasty!

By: Colleen

Colleen — Sat, 27 Nov 2021 00:11:01 +0000

This was the most delicious, buttery custard! I used just 4Tb sugar and it was plenty sweet. May try 3 next time. I would also at least double the spices and add ginger because I love a spicy pumpkin custard. I used a full pie plate and put a dish of water in the oven to add humidity. Forgot to strain but it didn't matter. This is a keeper!

By: Elizabeth Lang

Elizabeth Lang — Fri, 26 Nov 2021 01:17:37 +0000

I made this today for thanksgiving, and it exceeded expectations! I used butternut squash, and loaded the whole thing into a deep baking dish rather than mess around with individual ones and heated water and all that. I just used a bit of maple syrup and could’ve used even less. Just great, thank you so much!

By: Theresa

Theresa — Tue, 17 Dec 2019 22:47:18 +0000

Was looking for a pumpkin custard and this one stood out, because of the waterbath and because of the use of just egg yolks (no whites). I am here to say, the texture of this comes out creamy and light. I did taste the filling before cooking it, and ended up doubling the sugar (I used mostly brown and some white), and even quadrupling the spices. The freshly ground cardamom, I mixed with a little clove in the spice grinder added nice warmth! I also added about 1/4 tsp coriander and about 1/2 tsp salt (soo needed). So other than the spices, salt and sugar being quite short, as long as you taste the filling and adjust to what you like before baking, this ends up being super tasty. A trick I learned is to cook the filling till it reaches 175....this gives it a chance to form a bit of a skin on the top, but is still moist and creamy inside (DONT OVERCOOK)(. Also, I used half soy milk, half cream to cut back on calories, with no flavor loss. I suspect this could easily be made non-MILK by just using diary free creamer. THIS IS GOING IN MY HOLIDAY FAV's :).

By: Erin

Erin — Sat, 07 Nov 2015 03:55:36 +0000

I made this custard with raw milk and my own pastured eggs. I thought the texture turned out beautifully, but it needed more sweetener, salt and spice! I'm hoping to try it again with better flavor next time.