Pumpkin Custard-Recipe

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.

(my) Ingredients

Custard: 

2 cups fresh pureed pumpkin

2 eggs

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

To Do:

  1. Mix all custard ingredients in Kitchen Aid, blender, or Ninja (I originally made mine in my Kitchen Aid, but it wasn’t as smooth as I hoped for so I put it in the Ninja on high to smooth it out.)
  2.  Divide evenly among custard cups, or jelly jars (I don’t have custard cups, so mason jars it was)
  3.  Bake at 350 degrees F for 20 minutes.
  4. While custard is baking make the topping.
  5. Melt 1 tbsp butter.
  6. Add brown sugar and chopped nuts
  7. Mix well.
  8. At the 20 minute baking mark, divide the nut topping evenly among the custards and top each custard with the nut topping.
  9. Place custards back in the 350 degree oven for 30 minutes.
  10. Test for doneness by inserting knife or shish-kabob skewer in the center. When it comes out clean the custard is done.
  11. Remove custards from oven and let cool.
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Pumpkin, brown sugar and half and half
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Add nutmeg
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Add cinnamon
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Add two eggs

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Throw it in the Ninja or blender for an extra smoothness
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With any custard put 1 inch hot water in your pan and add your baking cups
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Pour custard into each cup
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1/2 cup chopped nuts
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To 1 tbsp melted butter add chopped nuts and half of 1/3 cup brown sugar
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Remove from oven and let cool.
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And then step outside on your deck to enjoy the November day

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4 thoughts on “Pumpkin Custard-Recipe

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