{"id":8145,"date":"2019-11-04T01:09:39","date_gmt":"2019-11-04T09:09:39","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=8145"},"modified":"2019-11-04T09:18:57","modified_gmt":"2019-11-04T17:18:57","slug":"pumpkin-custard-recipe","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/pumpkin-custard-recipe\/","title":{"rendered":"Pumpkin Custard"},"content":{"rendered":"\n
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Pumpkin custard<\/strong>, like Maple Pecan Pie<\/a> and Slow-Roasted Turkey<\/a>, finds a place on my Thanksgiving table every November, and often throughout the winter too. Its luscious, velvety smooth texture and lovely pumpkin flavor that's laced with aromatic spices make the custard a perfect dessert for cold winter nights.<\/p>\n<\/div><\/div>\n\n\n\n

\"Three<\/figure>\n\n\n\n

Unlike many pumpkin custard recipes, this one skips all the cans and uses only wholesome, fresh ingredients like roasted pumpkin pur\u00e9e, real cream, egg yolks, spices, and the lightest touch of maple for sweetness. <\/p>\n\n\n\n

What is it?<\/h2>\n\n\n\n

Pumpkin custards, like homemade root beer<\/strong><\/a>, are a quintessentially American dessert. And, if you have an interest, you can find references and recipes for them in just about every early American cookbook. <\/p>\n\n\n\n

Pumpkins are indigenous to North America, and colonists quickly adopted traditional European recipes to their use - among them custards. Early recipes often call for sweetening pumpkin pur\u00e9e with molasses, flavoring it with aromatic spices, and baking the custard in the shell of a pumpkin.<\/p>\n\n\n\n

More often than not, modern recipes rely on canned pumpkin pur\u00e9e, ample brown sugar, sweetened condensed milk, and premixed spices. But, you'll find your results are better when you use fresh pumpkin pur\u00e9e rather than canned and enrich it with egg yolks, cream, and just the lightest touch of maple sugar.<\/p>\n\n\n\n

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Tips for making a good custard<\/h2>\n\n\n\n

Pumpkin custard is a super flexible dessert, and fairly easy to make. The key is to use a very smooth pur\u00e9e and plenty of fat for a luscious, smooth custard.<\/p>\n\n\n\n

Use freshly roasted pumpkin pur\u00e9e<\/strong> rather than canned for better flavor. You can make pumpkin pur\u00e9e by splitting a pumpkin, removing the seeds, and roasting it at 400 F on a rimmed baking sheet until soft. Scoop out the flesh and whir it in a food processor or blender until smooth.<\/p>\n\n\n\n

Use any winter squash you like<\/strong>, kabocha, red kuri, butternut squash and pie pumpkins all work fine.<\/p>\n\n\n\n

Strain the custard base before baking<\/strong>. That way, you'll remove any stringy bits of pumpkin or unblended egg for a smoother texture.<\/p>\n\n\n\n

Bake the custards in a water bath<\/strong> which keeps an even temperature. That means better, smoother texture.<\/p>\n<\/div><\/div>\n\n\n\n

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4.8<\/span> from 10<\/span> votes<\/div><\/div>\n
6<\/span> servings<\/span><\/span><\/div>\n\n\n<\/div>\n

Pumpkin Custard Recipe<\/h2>\n
This luscious pumpkin custard offers the rich flavor of pumpkin pie without the crust, infused with warm cardamom, cinnamon, and nutmeg.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients<\/h3>