Pumpkin Custard Food

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Pumpkin Custard image

Make and share this Pumpkin Custard recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

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)


  • 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.

Nutrition Facts : Calories 200.6, Fat 2, SaturatedFat 0.7, Cholesterol 73.1, Sodium 128.5, Carbohydrate 37.5, Fiber 0.5, Sugar 32.1, Protein 9.2


Rich Pumpkin Custard image

"When I was on a low-fat diet, I couldn't bear the thought of celebrating Thanksgiving without my favorite pumpkin pie," explains Fort Wayne, Indiana's Mary Alice Dick. "So I altered the ingredients and created this thick pudding instead. Now I can enjoy the dessert throughout the year."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

3 large egg whites, lightly beaten
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash ground cloves
1 can (15 ounces) solid-pack pumpkin
1 teaspoon vanilla extract
1 can (12 ounces) fat-free evaporated milk


  • In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups. , Place the cups in a 13x9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chill.

Nutrition Facts : Calories 125 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 220mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.


Pumpkin Custard image

This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1 can (15 ounces) solid-pack pumpkin
2 eggs
1 cup half-and-half cream
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter, melted
Whipped cream and ground cinnamon, optional


  • In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.


Baked Pumpkin Custard from EAGLE BRAND® image

Everything you love about pumpkin pie but without the fuss of the crust, these custards are creamy and spiced just right.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 50m

Yield 6

Number Of Ingredients 9

3 large eggs
1 cup 100% pure pumpkin
1 ½ teaspoons pumpkin pie spice
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 ⅓ cups whole milk
1 teaspoon vanilla extract
¼ teaspoon salt
Sweetened whipped cream
Ground cinnamon


  • Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
  • Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
  • Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 27.7 g, Cholesterol 121.8 mg, Fat 11.1 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 6.4 g, Sodium 348.1 mg, Sugar 25.3 g


Pumpkin Custard image

Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

3/4 cup canned pumpkin puree
2 large eggs
1 1/2 cups evaporated skim milk (one 12-ounce can)
3/4 teaspoon pure vanilla extract
1/2 cup (packed) light brown sugar
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt


  • Preheat the oven to 350 degrees.
  • In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into four 3/4-cup custard cups.
  • Place the cups in a 9 X 11-inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool.


Creamy Coconut Pumpkin Custard image

Categories > Dairy Free, Dessert, Gluten Free, Grain Free, Gut Health, Holiday, Vegetarian Welcome to the merging of two worlds of dessert: non-dairy coconut custard and pumpkin, fall's favorite harvest. They may not seem like a natural pair, but trust us, it's a match made in creamy, dreamy fall heaven. This dessert is also a great option for autumn gatherings where friends or family with food intolerances are in attendance and pie isn't a possibility. (Translation: It makes an excellent dessert option for that gluten-free and/or dairy-free relative at Thanksgiving who can't eat the apple pie with ice cream a la mode.) Pumpkin puree: You can go with a store-bought version, or you can make your pumpkin puree from scratch. If you choose the homemade route, simply choose a small roasting pumpkin. Cut it in half, scoop out the seeds and stringiness and place cut side down on a lined baking sheet. Roast for about 1 hour at 400℉, or until the flesh is soft. Once it's done, throw the roasted pumpkin into a food processor and blend until smooth. Recipe tips: 1. Baking the custard in the water bath will help prevent it from cracking or curdling. So don't skip that step. The water, when it heats up, will also help the custard to cook slowly and evenly. This will add to the creamy quotient, which is what custards are all about! 2. To test if the custard is done, insert a sharp knife about one inch from the side of the cup. The knife should come out clean; the center may still have a little jiggle, but it'll continue to cook after it's out of the oven.

Number Of Ingredients 10

1 egg
1 cup unsweetened, canned or fresh pumpkin
2 tablespoons raw cane sugar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1 pinch of salt
8 ounces coconut milk
1/3 cup unsweetened, shredded coconut (optional)


  • Preheat oven to 325 F. Whisk the egg for 2 minutes until entirely uniform and foamy. Combine all ingredients (including egg) in medium-sized bowl and blend using a hand mixer until well combined. Prepare 4 custard cups. Ladle the mixture into the custard cups or ramekins. Put 1 inch of water in a 9 x 11 baking pan, and set the ramekins inside. Place the custard cups into the prepared 9 x 11 pan and bake for about 45 minutes, or until custard tests done. Bake at 325°F for 45 minutes. Before serving sprinkle shredded coconut and cinnamon evenly among cups.


Baked Pumpkin Custard image

Make and share this Baked Pumpkin Custard recipe from Food.com.

Provided by David04

Categories     Pie

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1/4 cup butter, melted
2 eggs
2 cups pumpkin puree
1 cup Splenda sugar substitute
1 cup skim milk
1/2 cup flour
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon


  • Preheat oven to 450°F.
  • Pour all ingredients in a large mixing bowl and mix well until all ingredients are combined and smooth.
  • Coat a shallow baking dish. Then pour the pumpkin mixture into the baking dish and bake for 30 minutes.
  • Can be served either warm or room temperature, topped with a dollop of whipped cream.

Nutrition Facts : Calories 119.5, Fat 7.2, SaturatedFat 4.1, Cholesterol 68.7, Sodium 189, Carbohydrate 9.8, Fiber 0.4, Sugar 0.6, Protein 4


Thai Pumpkin Custard image

This is a great Thanksgiving or Halloween dessert recipe. A small pumpkin (or squash) is hollowed out and then filled with an easy Thai custard

Provided by Chef Aint Bs

Categories     Dessert

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 6

1 small fresh pumpkin (or pumpkin like squash)
9 eggs
2 cups coconut milk
2 cups white sugar (or you can use brown sugar, which will make the custard a little darker)
1 pinch salt
1 teaspoon vanilla


  • Wash and dry outside of pumpkin (or squash).
  • Using a sharp knife (and being careful not to cut yourself), cut a "lid" in the top as you would to carve a jack-o-lantern.
  • Remove the "lid" and slice off the seedy part, so that you're left with a clean lid or hat; set aside.
  • Using an ice cream scoop (or large steel spoon), scoop out the seeds and "guts" of the pumpkin. You may have to get in there with your hands, which is always fun (!). Save seeds to roast in the oven later with a little oil and salt, or discard.
  • Preheat oven to 350°F.
  • Break the eggs into a large mixing bowl. Using a fork or whisk, beat the eggs by hand (or use an automatic mixer set to low or medium) - about 1 minute.
  • Add the coconut milk and vanilla. Beat again briefly, until well mixed.
  • Add the sugar 1/2 cup at a time, stirring as you go, until all sugar is added and has dissolved in the egg mixture. Note: This may seem like too much sugar, but the custard does need to be sweet in order to compensate for the slightly bitter taste of the pumpkin.
  • Pour or ladle the egg mixture into the pumpkin (try not to spill any on the outside of the pumpkin, or it may burn. If you do spill, wipe it away with a cloth). Don't overfill - leave about 1/2 inch of room room at the top, since the egg mixture will rise a little out of the hole (it is not runny, so this is fine).
  • Set the pumpkin plus the "lid" together in a baking dish (a long, glass dish works perfectly, like the kind you would use to make lasagna).
  • Pour about 1/2 inch of water into the bottom of the baking dish (water level should be about a 1/2 inch up the side of the pumpkin).
  • Being careful not to spill the contents of the pumpkin, place in the oven to bake for 1 hour at 350 degrees. After 1/2 an hour, check the water level, making sure the baking dish doesn't go dry. Tip: Always add warm (or hot) water, never cold. Cold water could make your baking dish shatter.
  • After 1 hour, you should see the custard rising like a bubble out of the pumpkin. Custard is done when an inserted fork comes out clean. You can also poke the top of the pumpkin with a fork to make sure it is soft enough to eat. If necessary, continue to bake up to 10 minutes more.
  • Leaving pumpkin in the baking dish, allow to cool, then place in the refrigerator until cold (this will help it "set") Note: The custard may "drop" a little - this is normal.
  • To serve, replace the "lid" or "hat" of the pumpkin, or set it slightly askew so you can see the custard. Using a sharp serrated knife, cut the pumpkin into pieces (see picture) and place the pieces on serving plates. Eat as is, or serve warm with a little maple syrup or brandy over each piece.

Nutrition Facts : Calories 167.9, Fat 7.5, SaturatedFat 5.3, Cholesterol 95.2, Sodium 54.1, Carbohydrate 22.7, Fiber 0.7, Sugar 22, Protein 3.6


Pumpkin Custard Pie Recipe image

Pumpkin custard pie is such the perfect Thanksgiving dessert to have any time of year!

Provided by Chef Tariq

Categories     Dessert     Sweets

Time 1h5m

Number Of Ingredients 14

2 cups Pumpkin Puree
3 Eggs
½ cup Brown Sugar
½ cup Sugar
½ tsp Cinnamon
½ tsp Cardamom
¼ tsp Ginger
¼ tsp Nutmeg
⅛ tsp Cloves (ground)
½ tsp Salt
1 tsp Vanilla
¾ cup Milk (or Condensed Milk)
½ cup Heavy Cream
9 inch Baked Pie Crust


  • Preheat oven to 350ºF (175ºC).
  • Place pumpkin, eggs, brown sugar, white sugar, spices and salt in the large bowl of a food processor.
  • Mix well, stopping to scrape down the sides if necessary (you may need to do this once or twice).
  • Add the vanilla, milk and cream, process until all ingredients are well incorporated.
  • Fill the pie crust, and place on a baking tray.
  • Place in the preheated oven, and bake for 45-50 minutes, until a knife inserted in the comes out clean.

Nutrition Facts : ServingSize 12 g, Calories 142 kcal, Carbohydrate 22 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 128 mg, Fiber 1 g, Sugar 19 g


Pumpkin Custard image

I was determined to make a vegan custard, not the easiest thing since custard is basically made of eggs; After a bit of research I came upon this quick and easy no cook recipe which provided the inspiration for my custard base. I am quite intrigued with this no fuss method of making custard and look forward to using it for many other flavor variations. http://www.elanaspantry.com/desserts/pumpkin-custard/

Provided by Elanas Pantry

Categories     Dessert

Time 45m

Yield 1 batch, 6 serving(s)

Number Of Ingredients 11

1/2 cup cashews
1 tablespoon agar-agar flakes
1 pinch celtic sea salt
1 1/4 cups water, boiling
1 1/2 cups pumpkin (or other winter squash)
1/4 cup agave nectar (plus a little more if you want it sweeter)
1 tablespoon vanilla extract
1 -2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch ground cloves
1/4 teaspoon lemon zest


  • Place cashews, agar and salt in a blender and process to a fine powder.
  • Pour boiling water into blender and process on high speed.
  • Add pumpkin, agave and vanilla and process again until smooth.
  • Blend in cinnamon, nutmeg, cloves and lemon zest.
  • Pour custard into ramekins or half cup mason jars.
  • Refrigerate until set, about 30 minutes.
  • Serve.

Nutrition Facts : Calories 80.9, Fat 5.4, SaturatedFat 1.1, Sodium 171.6, Carbohydrate 6.3, Fiber 0.7, Sugar 1.3, Protein 2.1


Creamy Stovetop Pumpkin Custard image

Provided by Shannon Doleac

Yield 8

Number Of Ingredients 11

1 Tbsp. unflavored Gelatin
1/4 cup cold water
1 1/2 cups fresh Pumpkin puree (or store bought organic pumpkin puree)
1 cup organic Heavy Cream, divided
2 tsp. Cinnamon
1/2 tsp. ground Ginger
1/4 tsp. Allspice
1/2 tsp. Salt
1/2 cup pure Maple syrup
3 Egg yolks
8 tsp. Cacao nibs


  • Combine gelatin and cold water in a small bowl until dissolved. Set aside.
  • In a saucepan (preferably, a double boiler) combine pumpkin, maple syrup, egg YOLKS, spices and salt. Mix thoroughly. Whisk over medium heat, until mixture thickens (may take 15 to 20 minutes).
  • Remove from heat and stir in the soft gelatin until dissolved. Allow filling to cool and then chill in the refrigerator for about 30 minutes.
  • In a stainless steel, or glass bowl, whip 1 cup of heavy cream with a hand mixer. Fold half of the whipped cream into the pumpkin custard.
  • Divide pumpkin custard into 8, 8oz mason jars, ramekins, or other dish of choice.
  • Top each with 1 tsp. of cacao nibs and the remaining whipped cream evenly divided. Place in the fridge or enjoy right away!


Pumpkin Coconut Custard image

Provided by Silvana Nardone

Categories     dessert

Time 4h15m

Yield 6 servings

Number Of Ingredients 7

3 large eggs, at room temperature
1 cup coconut cream
One 15-ounce can pure pumpkin puree
1/2 cup coconut sugar
1 1/2 teaspoons pumpkin pie spice, plus more for sprinkling
1/2 teaspoon salt
Coconut whipped cream, optional, for topping


  • Preheat the oven to 325 degrees F. Put water on to boil for a water bath. In a large bowl, whisk together eggs, coconut cream, pumpkin puree, coconut sugar, pumpkin pie spice and salt. Divide the mixture among six 6-ounce Pyrex cups or custard cups and place them in a 9-by-13-inch baking pan. Carefully pour boiling water into the baking pan to come half way up the sides of cups. Bake, uncovered, until the custards are just set, about 40 minutes.
  • Remove the custards from the water bath and let cool slightly, then refrigerate for at least 3 hours or overnight. To serve, top each custard with a dollop of whipped cream, if using.

Nutrition Facts : Calories 235 calorie, Fat 11 grams, SaturatedFat 8 grams, Cholesterol 93 milligrams, Sodium 150 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Protein 5 grams, Sugar 28 grams


Pumpkin Custard image

Treat yourself-and your friends-to Pumpkin Custard this fall. Our Pumpkin Custard features caramel, canned pumpkin, cream cheese, pumpkin pie spice and more! Really, what's not to love about our Pumpkin Custard dessert? It's the perfect way to celebrate the beauty of autumn.

Provided by My Food and Family

Categories     Home

Time 7h20m

Yield 10 servings

Number Of Ingredients 10

5 eggs
1 can (14 oz.) evaporated milk
1 can (12 oz.) sweetened condensed milk
1 cup canned pumpkin
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
2 tsp. pumpkin pie spice
2 tsp. vanilla
20 KRAFT Caramels
1 cup thawed COOL WHIP Whipped Topping
1/2 cup chopped pecans, toasted


  • Heat oven to 350°F.
  • Blend all ingredients except caramels, COOL WHIP and nuts in blender until smooth.
  • Pour into 1-1/2-qt. casserole sprayed with cooking spray; place in shallow pan. Add enough boiling water to pan to come halfway up side of casserole dish.
  • Bake 55 min. to 1 hour 5 min. or until center of custard is set when gently shaken. Remove casserole dish from water bath; place dish on wire rack. Cool completely. Refrigerate 6 hours or until chilled.
  • Microwave caramels and COOL WHIP in microwaveable bowl on HIGH 1 min. 45 sec. to 2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec.
  • Serve custard topped with caramel sauce and nuts.

Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 125 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g


Pumpkin Custard image

This is not a particularly sweet dessert, but it is creamy. The recipe calls for cream, but I use half-and-half. Much of the creaminess comes from the pumpkin puree. This is great with coffee, but better with a nice port. Serve with a dollop of whipped cream.

Provided by Chardonnay Queen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 6

Number Of Ingredients 12

2 eggs
2 egg yolks
1 tablespoon all-purpose flour
1 (15 ounce) can pumpkin puree
1 cup half-and-half
1 cup milk
½ cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger


  • Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
  • Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
  • Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
  • Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.

Nutrition Facts : Calories 211 calories, Carbohydrate 27.7 g, Cholesterol 148.5 mg, Fat 8.8 g, Fiber 2.2 g, Protein 6.4 g, SaturatedFat 4.6 g, Sodium 618 mg, Sugar 21.3 g



Categories     Vegetable

Yield 6 servings

Number Of Ingredients 9

1 (15 ounce can) pumpkin
15 ounces milk (use pumpkin can to measure milk)
3 eggs
1 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/4 teaspoon cloves
pinch of salt


  • 1. Beat pumpkin, milk and eggs in a large bowl. 2. Mix together dry ingredients in a separate bowl. 3. Combine the two mixtures and pour them into a 2 1/2 quart glass casserole dish. Bake uncovered at 400 degrees for 1 hour. Serve plain or with whipped cream.


Pumpkin Custard image

Nothing says fall quite like desserts enriched with the sweet, spicy, incomparable taste of this premier squash. Good Food Magazine, October 1986. Prep time does not include chilling time.

Provided by JackieOhNo

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 cup half-and-half
1/2 cup heavy cream
2 tablespoons orange-flavored liqueur
1/4 teaspoon ground ginger
1 pinch salt
3 large eggs
1/2 cup sugar
1 cup canned pumpkin puree
1 tablespoon grated lemon zest


  • Heat oven to 325 degrees.
  • Pour half-and-half and cream into medium saucepan and heat just until scalded (tiny bubbles will form around edge of pan).
  • Mix liqueur, ginger, and salt in small bowl. Lightly whisk eggs together in separate mixing bowl. Add liqueur mixture and whisk to blend. Very gradually stir in scalded cream. Stir in sugar, pumpkin, and lemon zest.
  • Pour custard into six 3/4-cup custard cups or ramekins and place in baking pan. Pour enough hot water into pan to come halfway up sides of cups. Cover with cookie sheet. Bake until knife inserted in center comes out clean, 40-45 minutes.
  • Transfer custard cups to wire rack to cool completely. Cover with plastic wrap and refrigerate at least 2 hours. Serve cold.

Nutrition Facts : Calories 236.7, Fat 14.6, SaturatedFat 8.3, Cholesterol 147.8, Sodium 183.4, Carbohydrate 22.7, Fiber 1.3, Sugar 18.3, Protein 5.2

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Estimated Reading Time 6 mins
Servings 6-8
Total Time 45 mins
  • Preheat oven to 350’F. Line large baking dish with a small towel – this prevents ramekins from sliding around. Set aside.
  • In a medium pot, heat coconut milk, pumpkin pie spice, and salt until steamy and hot but not boiling. Turn off heat.
  • Meanwhile, in a large bowl, whisk together egg yolks, pumpkin puree, maple syrup, and vanilla. When coconut milk is HOT, very slowly whisk HALF of coconut milk mixture into egg mixture (go slow to prevent eggs from cooking.)
  • Pour the warm pumpkin mixture into saucepan with the remaining coconut milk and stir with a wooden spoon over LOW heat until thickens enough to coat the back of the spoon – about 5 minutes.

With fall just around the corner, I’ve noticed that more and more people are looking for keto pumpkin recipes. And I’m happy to oblige! So today, I’m bringing you a brand new …
From greenandketo.com
4.4/5 (45)
Total Time 45 mins
Servings 5
Calories 235 per serving
  • Preheat oven to 350°F. Prepare ramekins in a larger pan for a water bath. Fill a kettle with water, and set to boil
  • Combine pumpkin puree, eggs, cream, sweetener, spices, salt, and vanilla in a large mixing bowl. Whisk together until smooth.
  • Divide the mixture into individual ramekins. Place the whole pan of ramekins into the oven, and carefully fill the outside pan with hot water until the water reaches halfway up the sides of the ramekins.
  • Bake at 350°F for 40 minutes or until set. Remove the ramekins from the water bath, and allow to cool on a wire rack. Store in the refrigerator.

Divide the custard evenly among six custard cups and arrange the filled cups, evenly spaced, in a baking dish that has 3/4 inch of water in the bottom. Bake and allow to …
From attainable-sustainable.net
4.5/5 (17)
Total Time 1 hr
Category Dessert
Calories 452 per serving
  • Whisk sugar, egg yolks, vanilla, spices, and salt together in a large mixing bowl or the bowl of your stand mixer. Set aside.
  • In a medium-size saucepan, whisk together the milk and heavy cream, pumpkin puree, and maple syrup. Cook over medium-low heat, stirring occasionally until the mixture is hot but not boiling, about 7 minutes.
  • Ladle into sugar and yolk mixture, stirring constantly. (If you pour it all in at once the yolks will cook; you don't want that to happen.) Once egg mixture and hot mixture are roughly the same temperature you can add it a bit more quickly.

Preheat oven to 325°. Place six 4” ramekins into a 9”-x-13” baking dish. Bring a tea kettle or pot of water to boil. In a large mixing bowl, whisk eggs …
From delish.com
Total Time 1 hr 30 mins

Preheat oven to 190°C (375°F), with oven rack in the center. Whisk eggs in a large bowl. Add the rest of the ingredients to the bowl and whisk thoroughly. Pour the pumpkin mixture into a baking dish, or individual custard dishes. Place in …
From barcelona-metropolitan.com
Estimated Reading Time 5 mins

Healthy 96 Calorie Pumpkin Custard. This delicious low calorie pumpkin custard is made from pumpkin, eggs, zero calorie sugar, and delicious pumpkin flavored spices! The calories and macros for this pumpkin pie custard per serving is 96 calories, 6 grams protein, 24 grams carbs, 4 grams fat!
From healthbeet.org
Cuisine American
Category Dessert
Servings 6
Calories 96 per serving

Amish Pies, Amish Recipes Amish Pumpkin Custard Pie Recipe Post navigation. Freezing Basil in Ice Cube Trays to Preserve. Amish in Lancaster County, PA – Amish Country PA . 11 thoughts on “ Amish Pumpkin Custard Pie Recipe ” Mandy says: 11/26/2021 at 11:42 am. Is the filling supposed to be soupy before baking? Also kind of burnt my butter. Will this …
From amish-heritage.org
5/5 (1)
Category Dessert
Cuisine Amish
Total Time 1 hr 10 mins

This pumpkin custard recipe can be baked the day before Thanksgiving—both the texture and flavor of the recipe are enhanced with a night in the fridge. Menu; The Shop Recipes Food Drinks52 Home52 Community Watch Listen Recipes; Dessert; Pie; Bake Pumpkin Pudding (aka No-Pie Pumpkin Pie) by: Alice Medrich. October 5, 2021. 4.6 Stars 70 Reviews …
From food52.com
Reviews 70
Servings 8
Cuisine American
Category Dessert

Pumpkin is a great, cheap, underused source of beta-carotene. Forgo the high-fat crust of a pumpkin pie and enjoy this scrumptious, easily prepared dessert. If you’re using canned pumpkin, be sure that it’s an unsweetened puree, not pumpkin pie filling. Save Print Pumpkin Custard Recipe type: Dessert Prep time: 10 mins Cook time: 60 mins ...
From moosewoodcooks.com
Reviews 2
Category Dessert
Servings 8
Estimated Reading Time 1 min

In 2005, the largest pumpkin pie was made, weighing 2,020 pounds. In October, 2010, the largest pumpkin at the Stillwater, Minnesota Harvest Fair, weighed 1,810 pounds 8 ounces. It’s all good, pumpkins and pies and fall color. Try roasting some pumpkin seeds. Or save some to plant next year in your own pumpkin patch.
From bucklandfarmmarket.wordpress.com

Amazing pumpkin custard recipes to connect food lovers around the world. Browse 30 quick and easy recipes for pumpkin custard that won't break your budget. Recipes of the day. Video recipes. newest; most popular; most commented; most photographed; best rated; 2 Pumpkin Puree with Coconut Oil, Raisins and Cinnamon. Nadia Galinova 4k 67 229. Fluffy Pumpkin …
From tastycraze.com

Add the pumpkin, pumpkin pie spice, ginger, vanilla, and salt and whisk together with the egg mixture. Pour custard into a four cup or larger measuring cup or another container with a spout. Pour into tartlet shells until just below the top of the crust. Bake for 30 minutes or until a knife inserted into the middle comes out clean.
From naturalgrocers.com

Custard. 6 large eggs (yolks only) (102g) ¾ cup granulated sugar (150g) 1/3 cup corn starch (50g) 1/8 tsp salt (1g) 3 cups milk 2% (720g) 1 ½ tsp vanilla extract (7g) 1 cup pumpkin puree (235g) ½ tsp cinnamon (2g) Optional Decorative Pumpkin Wafers. 8 Kinnikinnick Vanilla Wafers (36g) orange food colouring (5g) royal icing (prepared) (10g) 8 small mint leaves (2g) …
From kinnikinnick.com

Vegan Pumpkin Custard - Edible Sarasota great ediblesarasota.ediblecommunities.com. Vegan Pumpkin Custard Dessert In-Season Fall Recipes Vegan By Elizabeth Sniegocki | September 01, 2013 Instructions Preheat oven to 350˚. Place all ingredients in a blender and process to combine thoroughly. Pour into 4 individual ramekins. Bake until set ...
From therecipes.info

Roasting a pumpkin in wedges cuts down on cooking time, and makes for a fun and tasty side dish. This baked pumpkin tastes and looks as good as pumpkin pie only without the sugar or fat. It has the same firmness as pie filling. You won't even miss the crust. It's wonderful as a substitute for Thanksgiving pumpkin pie.
From recipes.sparkpeople.com

Make the custard: Arrange a rack in the middle of the oven and heat the oven to 350°F. Place 1 (15-ounce) can pumpkin purée, 1 cup half-and-half, 2/3 cup packed brown sugar, 2 large eggs, 1 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon kosher salt in a stand mixer (or place in a large bowl if using an electric hand mixer or sturdy whisk).
From thekitchn.com

Dark Chocolate Pumpkin Custard. So easy! Preheat your oven to 350. Mix the pumpkin and egg whites first, till they are fully blended. Then, add spices, syrup, milk, and chips. Spoon mixture into 10 cupcake papers in a cupcake pan. If you LIKE, take 1/2 flakes of your favorite organic cereal and crumble on top.
From recipes.sparkpeople.com

Pumpkin custard. ” Pumpkin contains a large amount of zinc, which is beneficial to the health of skin and nails. Among them, the antioxidant β-carotene has the effect of protecting eyes and heart. In addition, pumpkin can also effectively prevent diabetes and lower blood sugar. Absorption is also an excellent choice for baby food supplements; ” The practice of Pumpkin …
From misschinesefood.com

2012-09-24 · Easy Low-Carb Pumpkin Custard. 1/2 cup = 120 ml = 135 g organic pumpkin 6 tablespoons = 80 g erythritol crystals 1 tablespoon organic pumpkin pie spice 3 extra large organic eggs 1½ cup = 360 ml organic heavy cream . Directions. Preheat the oven to 300 °F (150 °C). In a large bowl, mix quickly the pumpkin, erythritol and the pumpkin pie spice with an …
From tfrecipes.com

Fill each custard cup with 2/3 cup of pumpkin mixture and lightly sprinkle top with cinnamon sugar. Make a water bath by filling a 9 x 13 inch baking dish with 4 cups of hot water. Place each filled custard cup in baking dish. Carefully place baking dish in oven and bake for 40 minutes, or until a knife inserted near the center of the custard comes out clean. For an extra fancy …
From coconutmilkideas.com

Sue’s Pies. August 28, 2020 ·. Sorry folks!! Sue’s Pies won’t be at the Warrenton Farmers Market tomorrow. The weather forcast forcasting heavy rain throughout the morning hours. So have to make the call now due to amount of time needed to bake. Thanks for understanding!! See you next Saturday. Please share!!
From facebook.com

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