Autumn Pumpkin Custard Recipes

PUMPKIN SPICE CUSTARD

Pumpkin Spice Custard image

We love this traditional Crock-Pot pumpkin spice custard. The added espresso powder gives it a latte effect! —Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Categories Desserts

Time 6h10m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 can (29 ounces) pumpkin
1-1/2 cups sugar
1 can (12 ounces) evaporated milk
4 large eggs, room temperature, lightly beaten
1 tablespoon pumpkin pie spice
1 tablespoon instant espresso powder
1 teaspoon salt
Gingersnap cookies, crushed
Whipped cream, optional

Steps:

Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil; roll up lengthwise to make a 1-in.-thick roll. Shape into a ring; place in slow cooker to make a rack., Whisk together first 7 ingredients. Transfer to a greased 2-qt. baking dish; set aside. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the baking dish onto foil rack, not allowing sides to touch slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. , Cook, covered, on low 6-7 hours or until a thermometer reads 160°. Remove baking dish from slow cooker using sling. Top with crushed gingersnap cookies and, if desired, whipped cream.

Nutrition Facts : Calories 280 calories, Fat 6g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 381mg sodium, Carbohydrate 52g carbohydrate (46g sugars, Fiber 3g fiber), Protein 7g protein.

PUMPKIN CUSTARD

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

Ingredients

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

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.

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

PUMPKIN CUSTARD

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

Ingredients

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
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter, melted
Whipped cream and ground cinnamon, optional

Steps:

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.

AUTUMN PUMPKIN CUSTARD

Autumn Pumpkin Custard image

Like pumpkin pie, only easier. This could be made with cream as well, but the milk is more convenient for me and I think it's nice and creamy the way it is.

Provided by Kaarin

Categories Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 9

Ingredients

2 cups pumpkin puree
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove
3 eggs
1/2 cup sugar
2 cups whole milk

Steps:

Combine all the ingredients except the milk in a blender and blend well.
Add the milk and blend until combined.
Pour into nine 5 ounce custard cups and set in a shallow pan filled with one inch of hot water.
Bake at 350 degrees for 40 minutes, until a knife comes out clean.
Serve chilled with whipped cream and sprinkle with cinnamon.

Nutrition Facts : Calories 108.3, Fat 3.5, SaturatedFat 1.6, Cholesterol 75.9, Sodium 174.7, Carbohydrate 15.7, Fiber 0.3, Sugar 14.5, Protein 4.1

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