PUMPKIN CUSTARD
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
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.
PUMPKIN CUSTARD
Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into four 3/4-cup custard cups.
- Place the cups in a 9 X 11-inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool.
BAKED PUMPKIN CUSTARD FROM EAGLE BRAND®
Everything you love about pumpkin pie but without the fuss of the crust, these custards are creamy and spiced just right.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
- Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
- Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 27.7 g, Cholesterol 121.8 mg, Fat 11.1 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 6.4 g, Sodium 348.1 mg, Sugar 25.3 g
PUMPKIN CUSTARD
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
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
RICH PUMPKIN CUSTARD
"When I was on a low-fat diet, I couldn't bear the thought of celebrating Thanksgiving without my favorite pumpkin pie," explains Fort Wayne, Indiana's Mary Alice Dick. "So I altered the ingredients and created this thick pudding instead. Now I can enjoy the dessert throughout the year."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups. , Place the cups in a 13x9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chill.
Nutrition Facts : Calories 125 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 220mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN CUSTARD PIE
This is a luscious pumpkin custard pie! Baking the hot filling in a chilled crust produces a smooth, shiny good textured custard and a well baked crust.
Provided by SARALAUGHS52
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
- Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
- Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
- Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 33.6 g, Cholesterol 88.5 mg, Fat 20.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 9.3 g, Sodium 297.9 mg, Sugar 20.2 g
More about "pumpkin custard for gfsf recipes"
PUMPKIN EGG CUSTARD RECIPE - MY KITCHEN LOVE
From mykitchenlove.com
5/5 (2)Total Time 50 minsCategory DessertCalories 171 per serving
- Preheat oven to 325° F and prepare a high rimmed 9" x 13" baking pan with an inch or so of water.
- In a large bowl whisk together eggs, milk, brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg (if using), and salt.
- Fill 6 ramekins with egg custard mixture*. Bake for 40-50 minutes or until custard is set on the outside and still slightly jiggly in the middle.
FLOURLESS PUMPKIN CUSTARD BARS - THE FOODIE …
From thefoodieandthefix.com
4.1/5 (52)Total Time 45 minsServings 9Calories 85 per serving
- Whisk all ingredients together until well combined and spread into the baking dish. Bake for about 40 minutes or until a toothpick comes out clean from the center. Let cool, then cut into 9 bars.
KETO PUMPKIN PIE CUSTARD (SUGAR FREE, GLUTEN …
From sugarfreemom.com
EASY LOW-CARB PUMPKIN CUSTARD - LOW-CARB, …
From lowcarbsosimple.com
SIMPLEST PUMPKIN CUSTARD RECIPE - NOURISHED …
From nourishedkitchen.com
6-INGREDIENT BAKED PUMPKIN CUSTARD (SO …
From goodlifeeats.com
PUMPKIN CUSTARD RECIPE: SANG KHYA L’PEOUV
From greatbritishchefs.com
EASY PUMPKIN CUSTARD RECIPE | LIL' LUNA
EASY PUMPKIN CUSTARD RECIPE THAT'S PALEO AND KETO …
From confessionsofanover-workedmom.com
BAKED PUMPKIN CUSTARD RECIPE - EAGLE BRAND
From eaglebrand.com
EASY HEALTHY PUMPKIN CUSTARD - LOW CARB, PALEO, AND …
From wholenewmom.com
BAKED PUMPKIN CUSTARD RECIPE - REMAKE MY PLATE
From remakemyplate.com
WORLD BEST DIABETIC FOOD RECIPES : PUMPKIN CUSTARD FOR …
From worldbestrecipesdiabetic.blogspot.com
STEAMED PUMPKIN CUSTARD RECIPE - SERIOUS EATS
From seriouseats.com
EASY PUMPKIN CUSTARD RECIPE -- IT'S A FAMILY FAVORITE!
From attainable-sustainable.net
CREAMY PUMPKIN CUSTARD RECIPE - HOW TO MAKE PUMPKIN …
From delish.com
PUMPKIN CUSTARD RECIPE (EASY INDIVIDUAL THANKSGIVING …
From thekitchn.com
You'll also love