Sweet Pumpkin Maple Custard Food

PUMPKIN CUSTARD

Steps:

• 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.

MAPLE-PUMPKIN CUSTARD CUPS

Steps:

• Mix first 4 ingredients in large microwaveable bowl until blended. Microwave as directed on package for cooked pudding. Cool 5 min.
• Spoon 1 Tbsp. syrup into each of 6 (1/2-cup) custard cups; cover with pudding. Top with cookies; cover with plastic wrap or waxed paper. Refrigerate 4 hours.
• Run knife around edge of each custard cup to loosen dessert just before serving. Invert onto dessert plates; top with nuts.

MAPLE CUSTARD

Steps:

• In a large saucepan, combine cornstarch, flour and salt. Gradually stir in milk and syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat. Stir a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla., Transfer to a large bowl; cover and refrigerate until chilled. Just before serving, fold in whipped cream. If desired, serve in sugar-rimmed dishes and drizzle with additional syrup.

SWEET PUMPKIN MAPLE CUSTARD

Steps:

• Preheat oven to 325 degrees. Oil a 9-by-13-inch metal baking pan; set aside. Place a steamer basket in a medium saucepan filled with several inches of water; cover, and bring water to a boil. Add pumpkins; steam until just tender, 10 to 20 minutes. Remove from steamer; set aside to cool.
• Cut off the tops of the pumpkins, and remove the seeds and stringy pulp. Transfer to baking pan, and set aside.
• Place puree, 1/2 cup maple syrup, sugar, eggs, 1 cup cream, salt, and spices in a medium bowl; whisk until well combined. Pour custard into prepared pumpkins, pouring in only enough to reach lower edge of opening. Bake until custard puffs and sets and a knife inserted into pumpkin comes out clean, 40 to 90 minutes, depending on shape and thickness of pumpkin. Alternatively, pour 3/4 cup mixture into six 6-ounce ovenproof ramekins or custard cups. Set ramekins in a water bath; bake until edges are firm and center is still slightly wobbly, 25 to 30 minutes.
• Remove from oven, and transfer to a wire rack to cool completely. Whip remaining cup cream. Cut pumpkin into wedges, and serve wedges or ramekins with whipped cream and maple syrup.

CREAMY STOVETOP PUMPKIN CUSTARD

Steps:

• 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 MAPLE CUSTARDS

Steps:

• Preheat oven to 325 degrees, with rack in the center. In a medium saucepan, whisk together cream, milk, syrup, and pumpkin. Bring to a simmer over medium heat. Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg, and salt.
• Whisking constantly, gradually add hot cream mixture to the yolk mixture. Strain through a fine-mesh sieve into a large liquid measuring cup (for easy pouring).
• Divide mixture evenly among six 6-ounce ramekins or custard cups. Line the bottom of a 9-by-13-inch baking pan with a kitchen towel; place ramekins on top.
• Place in oven, and pour enough boiling water in pan to come halfway up sides of cups. Cover pan tightly with foil. Bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes. Let cool completely, then refrigerate, covered first with paper towel and then with plastic wrap, for at least 2 hours or up to overnight.

PUMPKIN SUGAR PIE WITH COOKIE CRUST FROM ERIN JEANNE MCDOWELL

Steps:

• (Note: If you don't have a parbaked crust yet, see the Press-In Cookie Crust directions below.) Heat the oven to 375°F (190°C) with a rack in the lower third (preferably with a baking steel or stone on it).
• In a medium bowl, whisk the sugar and flour to combine. Add the brown sugar and mix to combine. Whisk in the milk, cream, vanilla extract, and salt, and mix just to combine-too much whisking will lead to lots of air bubbles that can linger on the surface of the custard after you transfer it to the crust. Gently whisk in the pumpkin puree and pumpkin pie spice until incorporated.
• Place the parbaked crust on a parchment-lined baking sheet and pour in the custard (pour any that doesn't fit into a separate ramekin and bake). Bake until the filling appears set at the edges but is still jiggly in the center, 28 to 32 minutes. (In a deeper pan this can take much longer, even 45 minutes to an hour.) Cool to room temperature, then chill for at least 2 hours, or until ready to slice and serve.
• In the bowl of a stand mixer fitted with the paddle attachment (or if you don't have an electric mixer, feel free to mix in a bowl with a wooden spoon or silicone spatula), cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg yolk and vanilla, if using, and mix on medium speed to combine. Scrape the bowl well. Add the flour and salt and mix on low speed until fully incorporated, 45 seconds to 1 minute. Add the water and mix just until the dough is smooth, about 1 minute more. If the filling still looks dry or crumbly, you can add a few more drops of water until it holds together when pressed.
• Turn out the dough and use your fingers to press it evenly into the pan or pans-this crust will hold a shape if you crimp it, but it also looks nice just flattened evenly to the edges. Chill for at least 30 minutes, and up to overnight.
• This crust is best baked at 350°F (175°C). To parbake the crust: Bake, without pie weights, for 15 to 18 minutes, until the crust is beginning to turn lightly golden. If the bottom crust starts to puff up, you can poke the bottom with a fork in a few places to deflate it, and continue baking (the egg wash will seal the holes). To use with the pumpkin sugar pie filling: Remove the pan from the oven, brush the bottom and sides with egg wash (any egg wash is fine, but here, your leftover egg white works perfectly!), and let cool completely in the pan.

SWEET MAPLE CUSTARD

Steps:

• In a bowl, combine all ingredients and mix well. Pour into 4 individual ramekins. Set ramekins in pan of hot water that comes halfway up sides of ramekins.
• Bake at 350 degrees about 40 minutes, or until knife inserted in center of custard comes out clean. Serve warm or chilled.