Pumpkin Custard (Tastes Like Pumpkin Pie!)
Pumpkin pie is one of my favorite desserts. With this pumpkin custard, I get to enjoy the same sweet cinnamon-spiced flavors of pumpkin pie in a creamy custard topped with a cloud of whipped cream- without any of the hassle making a crust.
This custard is made with farm fresh whole milk or cream, pasture raised eggs, and local honey.
Pumpkin- Even though this recipe is technically called "pumpkin", I find that homemade pureed sweet potato or butternut squash are sweeter and have a better flavor than pumpkin. Learn how to make homemade pureed squash here.
Cream- I buy raw milk from Happy Grazing Dairy. For this recipe, I poured off the cream that rises to the top of the jar. Half and half or whole milk would also work, although cream will definitely give the custard the richest consistency. For a dairy free option, I believe full fat coconut milk would also work, but I have not tested it myself.
Water Bath- To bake the custard evenly, you will need two baking dishes. The smaller baking dish is filled with custard and placed inside the larger baking dish which is filled with hot water. (See photo.)
- 1 cup sweet potato or butternut squash puree
- 1 cup cream, half and half, or whole milk
- 2 eggs
- 1/4 cup honey
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/8 tsp salt
Preheat oven to 350.
Blend all ingredients until completely smooth.
Pour into a small baking dish. (I used a 6x8 glass pyrex dish.) You can also use several small ramekins.)
Place the small baking dish inside a larger baking dish and fill the large baking dish with hot tap water. The tap water should fill the baking dish to the level of custard in the smaller dish. This water bath will help the custard cook evenly.
Bake for 45 minutes, until the center is set. (Individual ramekins will take less time to bake.) A knife inserted in the center should indicate that the custard has set but the knife will not come out clean- it should have some creamy custard clinging to it.
Cool before serving. Top with whipped cream and a sprinkle of cinnamon sugar.