With all of the pumpkin we have around the house these days I’ve been wanting time to make some Pumpkin Custard. I’ve never made any kind of custard before but I overheard a conversation a few years ago and they mentioned they had made pumpkin custard. And it was good. And the idea has never left me. To the internet I went and found this recipe for pumpkin custard from Taste of Home (don’t you love Taste of Home?!)
It was a bit more time consuming than I expected. Not terrible, just more. I changed it up a little-I had fresh pumpkin, not canned. I don’t have pumpkin pie spice so I improvised with nutmeg and cinnamon, omitted the salt and cut the amount of brown sugar in the nut topping.
2 cups fresh pureed pumpkin
1/4 tsp. ground nutmeg
1/4 ground cinnamon
1/2 cup half and half
2/3 cup packed brown sugar
(my) Nut Topping
1/4 cup chopped walnuts (any nut will do)
half of 1/3 cup of brown sugar (how much is that???)
1 tbsp butter, melted
- Mix all custard ingredients in Kitchen Aid, blender, or Ninja (I originally made mine in my Kitchen Aid, but it wasn’t as smooth as I hoped for so I put it in the Ninja on high to smooth it out.)
- Divide evenly among custard cups, or jelly jars (I don’t have custard cups, so mason jars it was)
- Bake at 350 degrees F for 20 minutes.
- While custard is baking make the topping.
- Melt 1 tbsp butter.
- Add brown sugar and chopped nuts
- Mix well.
- At the 20 minute baking mark, divide the nut topping evenly among the custards and top each custard with the nut topping.
- Place custards back in the 350 degree oven for 30 minutes.
- Test for doneness by inserting knife or shish-kabob skewer in the center. When it comes out clean the custard is done.
- Remove custards from oven and let cool.