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Sweet Pumpkin Maple Custard

Ingredients

Ingredient Checklist

1 tablespoon vegetable oil, for baking dish

2 pumpkins, such as ‘Small Sugar Pie’ (1 1/2 pounds each)

1 cup Pumpkin Puree for Desserts, or canned

1/2 cup pure maple syrup, plus more for serving

1/4 cup sugar

4 large eggs, lightly beaten

2 cups heavy cream

Pinch of table salt

1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

Pinch of freshly ground nutmeg

      Cook's Notes

This custard can be baked in two small pumpkins or in individual ramekins. The baking time for custards baked in pumpkin shells is slightly longer, because the pumpkins insulate the custard as it bakes.

Gallery

Sweet Pumpkin Maple Custard

Sweet Pumpkin Maple Custard

Sweet Pumpkin Maple Custard

Sweet Pumpkin Maple Custard

Ingredients

Ingredients

  • 1 tablespoon vegetable oil, for baking dish
  • 2 pumpkins, such as ‘Small Sugar Pie’ (1 1/2 pounds each)
  • 1 cup Pumpkin Puree for Desserts, or canned
  • 1/2 cup pure maple syrup, plus more for serving
  • 1/4 cup sugar
  • 4 large eggs, lightly beaten
  • 2 cups heavy cream
  • Pinch of table salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • Pinch of freshly ground nutmeg

Directions

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.

      Cook's Notes

This custard can be baked in two small pumpkins or in individual ramekins. The baking time for custards baked in pumpkin shells is slightly longer, because the pumpkins insulate the custard as it bakes.

Cook’s Notes

This custard can be baked in two small pumpkins or in individual ramekins. The baking time for custards baked in pumpkin shells is slightly longer, because the pumpkins insulate the custard as it bakes.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Sweet Pumpkin Maple Custard

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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Newest

All Reviews for Sweet Pumpkin Maple Custard

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest