Pumpkin Custard perfect for thanksgiving
Pumpkin custard is without a doubt an easy dessert made with fresh pumpkin puree and pumpkin spices. This traditional Thanksgiving dessert is exactly like the filling of a pumpkin pie but without the crust and it’s easy and quick to make from scratch.
When serving this pumpkin custard in special looking ramekins or glasswork, with a garnish of fresh pumpkin puree and a dot of whipped cream, they are a chic alternative to the common pie. Extra toppings such as pecan nuts and pumpkin seeds are great finishing touches to this dessert.
This custard is prepared with freshly made pumpkin puree and homemade pumpkin spice, both of which are easy and quick to make.
Some choose to bake the custard in the oven and others use a water bath or bain-marie, but today we will prepare it on the stove top. The result will be a silky, smooth and creamy mixture that will set in the fridge.
Are you ready for the best Thanksgiving menu ever? Give this a try and you will surely choose to prepare it throughout the winter months! Don’t forget to let us know in the comments how it goes!
Related: Pumpkin puree 2 ways and homemade pumpkin spice mix
Pumpkin Custard
Ingredients
- 500 ml milk
- 4 pcs free range eggs
- 80 -120 gr caster sugar
- 20 gr corn starch 2 tbsp
- 120 ml cream
- 220 gr roasted pumpkin puree
- ¼ tsp pumpkin spices
- Whipped cream or Chantilly optional
Instructions
- Bring the milk to the boil.
- Meanwhile whisk the whole eggs with the sugar and corn starch until the mixture is pale yellow then add the cream and combine.
- Add the boiling milk over the egg mixture and whisk well. The eggs should not be scrambled.
- Return the mixture to the saucepan, cook over a medium heat and whisk non-stop until the custard starts to thicken. When it begins to boil, continue whisking for 3 more minutes.
- Remove from the heat and add the pumpkin puree and spices to the egg custard.
- Transfer the pumpkin custard into glasses and refrigerate for 3 hours.
- Garnish the glasses with a little pumpkin puree, Chantilly cream and some pumpkin seeds.
Notes
- Depending on the pumpkin, the puree will be mildly sweet and the amount of sugar can be adjusted in this recipe.