Pumpkin Maple Custard Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SWEET PUMPKIN MAPLE CUSTARD

This rich custard, like the filling for a traditional pumpkin pie, is baked in a hollowed-out 'SmallSugar Pie' pumpkin and topped with a drizzle of maple syrup and a large spoonful of whippedcream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11



Sweet Pumpkin Maple Custard image

Steps:

  • Preheat oven to 325 degrees. Oil a 9-by-13-inch metal baking pan; set aside. Place a steamer basket in a medium saucepan filled with several inches of water; cover, and bring water to a boil. Add pumpkins; steam until just tender, 10 to 20 minutes. Remove from steamer; set aside to cool.
  • Cut off the tops of the pumpkins, and remove the seeds and stringy pulp. Transfer to baking pan, and set aside.
  • Place puree, 1/2 cup maple syrup, sugar, eggs, 1 cup cream, salt, and spices in a medium bowl; whisk until well combined. Pour custard into prepared pumpkins, pouring in only enough to reach lower edge of opening. Bake until custard puffs and sets and a knife inserted into pumpkin comes out clean, 40 to 90 minutes, depending on shape and thickness of pumpkin. Alternatively, pour 3/4 cup mixture into six 6-ounce ovenproof ramekins or custard cups. Set ramekins in a water bath; bake until edges are firm and center is still slightly wobbly, 25 to 30 minutes.
  • Remove from oven, and transfer to a wire rack to cool completely. Whip remaining cup cream. Cut pumpkin into wedges, and serve wedges or ramekins with whipped cream and maple syrup.

1 tablespoon vegetable oil, for baking dish
2 pumpkins, such as 'Small Sugar Pie' (1 1/2 pounds each)
1 cup Pumpkin Puree for Desserts, or canned
1/2 cup pure maple syrup, plus more for serving
1/4 cup sugar
4 large eggs, lightly beaten
2 cups heavy cream
Pinch of table salt
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of freshly ground nutmeg

PUMPKIN MAPLE CUSTARDS

This sweet treat comes from Eduardo Braniff, of New York City. When refrigerating, cover first with a paper towel (over custards, not touching) then with plastic wrap. The towel absorbs moisture and keeps the custards free of droplets.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Yield Makes 6

Number Of Ingredients 8



Pumpkin Maple Custards image

Steps:

  • Preheat oven to 325 degrees, with rack in the center. In a medium saucepan, whisk together cream, milk, syrup, and pumpkin. Bring to a simmer over medium heat. Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg, and salt.
  • Whisking constantly, gradually add hot cream mixture to the yolk mixture. Strain through a fine-mesh sieve into a large liquid measuring cup (for easy pouring).
  • Divide mixture evenly among six 6-ounce ramekins or custard cups. Line the bottom of a 9-by-13-inch baking pan with a kitchen towel; place ramekins on top.
  • Place in oven, and pour enough boiling water in pan to come halfway up sides of cups. Cover pan tightly with foil. Bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes. Let cool completely, then refrigerate, covered first with paper towel and then with plastic wrap, for at least 2 hours or up to overnight.

1 cup heavy cream
3/4 cup milk
3/4 cup maple syrup
3/4 cup canned solid-pack pumpkin
7 large egg yolks
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

MAPLE PUMPKIN CUSTARD

I have not tried this recipe. I got this recipe from Bariatric Eating. You can top with Maple-sweetened whipped cream and a dusting of freshly grated nutmeg.

Provided by internetnut

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11



Maple Pumpkin Custard image

Steps:

  • Preheat oven to 350 degrees. Lightly coat a 9-inch pie plate or other casserole with the cooking spray and set aside.
  • In a large bowl combine the pumpkin puree, Splenda Granular, sugar free maple syrup, cinnamon, salt, eggs, milk, and vanilla. Pour into prepared dish and bake for 40 minutes or until a knife inserted near center comes out clean. Serve warm, or cold with Maple Whipped Cream.
  • MAPLE WHIPPED CREAM.
  • 1 cup heavy whipping cream.
  • 2 tablespoons Joseph's sugar free maple syrup.
  • In a medium bowl whip the cream and maple syrup until soft peaks form.

Nutrition Facts : Calories 171.3, Fat 13, SaturatedFat 7.5, Cholesterol 121.3, Sodium 220.3, Carbohydrate 8.4, Fiber 0.4, Sugar 4.6, Protein 5.9

vegetable oil cooking spray
15 ounces can 100% pure pumpkin puree
1/2 cup Splenda sugar substitute, granular
1/4 cup joseph's sugar-free maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
1 cup skim evaporated milk
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons joseph's sugar-free maple syrup

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



Pumpkin Custard image

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.

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

PUMPKIN MAPLE CUSTARD

Make and share this Pumpkin Maple Custard recipe from Food.com.

Provided by PalatablePastime

Categories     Dessert

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10



Pumpkin Maple Custard image

Steps:

  • Preheat oven to 325 degrees.
  • In a medium saucepan, whisk together cream, milk, syrup, and pumpkin, Bringing to a simmer over medium heat.
  • Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg and salt.
  • Whisking constantly, gradually add hot cream mixture to the yolk mixture, straining through a fine-mesh sieve into a large pyrex measuring cup.
  • Divide mixture evenly among six 6-ounce ramekins or custard cups.
  • Line the bottom of a 9 by 13 inch baking pan with a kitchen towel to prevent custards from scorching; place ramekins on top of towel.
  • Place in oven on center rack, and pour enough boiling water in pan to come halfway up sides of ramekins.
  • Cover pan tightly with foil, and bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes.
  • Allow to cool completely, then refrigerate, covered first with paper towel (to absorb moisture), and then with plastic wrap, for at least 2 hours or up to overnight.
  • Serve garnished with chopped crystallized ginger and sweetened whipped cream.

Nutrition Facts : Calories 352.9, Fat 23.3, SaturatedFat 13.1, Cholesterol 281.4, Sodium 105.9, Carbohydrate 32, Fiber 0.2, Sugar 25, Protein 5.5

1 cup heavy cream
3/4 cup milk
3/4 cup maple syrup
3/4 cup canned solid- pack pumpkin
7 large egg yolks
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup chopped crystallized ginger
1 cup sweetened whipped cream

PUMPKIN CUSTARD PROFITEROLES WITH MAPLE CARAMEL

Pumpkin Custard Profiteroles With Maple Caramel

Categories     Thanksgiving     Bread     Bourbon     Milk/Cream     Egg     Vegetable     Dessert     Bake     Pecan     Spice     Vanilla     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Pastry

Yield 16 servings

Number Of Ingredients 27



Pumpkin Custard Profiteroles With Maple Caramel image

Steps:

  • For maple caramel:
  • Stir sugar and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.)
  • For pumpkin custard:
  • Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.
  • Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with foil. Place dish in 13x9x2-inch baking pan. Fill baking pan with enough hot water to come halfway up sides of dish. Bake until custard is set in center, about 1 hour 15 minutes. Cool completely. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
  • For profiteroles:
  • Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt to boil in heavy large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add 3 eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended.
  • Spoon 16 mounds of batter about the size of large eggs onto prepared sheets, spacing about 2 inches apart. Beat remaining egg in small bowl to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 30 minutes longer. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)
  • Rewarm caramel sauce. Using serrated knife, slice profiteroles horizontally in half. Spoon rounded 1/3 cup filling into bottom half of each profiterole. Cover with top halves. Drizzle with sauce. Spoon dollop of whipped cream atop profiteroles. Sprinkle with chopped pecans and serve.

Maple caramel:
1 cup maple sugar
1/2 cup (1 stick) unsalted butter
3/4 cup heavy whipping cream
1/4 cup bourbon
1/4 teaspoon vanilla extract
Pumpkin custard:
3 cups whipping cream
2 1/4 cups canned pure pumpkin
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup sugar
9 large egg yolks
Profiteroles:
1/2 cup water
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 cup all purpose flour
4 large eggs
1 large egg yolk
Lightly sweetened whipped cream
1 cup pecans, toasted, chopped

More about "pumpkin maple custard recipes"

SIMPLEST PUMPKIN CUSTARD RECIPE - NOURISHED KITCHEN
Web Nov 4, 2019 Ingredients 2 cups pumpkin purée (from 1 pie pumpkin) 9 egg yolks (beaten) 2 cups heavy cream ¾ cup maple sugar ½ teaspoon …
From nourishedkitchen.com
4.7/5 (7)
Total Time 45 mins
Category Dessert
Calories 398 per serving
  • Preheat oven to 350 degrees Fahrenheit. Next, prepare a water bath by filling a 9-inch by 13-inch baking dish half-way with water. Set the baking dish in the oven.
  • Whisk pumpkin purée, egg yolks, cream, sugar and spices together in a large mixing bowl until uniformly blended.
  • Strain the custard base through a fine-mesh sieve to remove any pulpy bits. And then, pour the custard base into 6 (6-oz) ramekins, and gently set them into the water bath. Bake until just set, about 40 to 50 minutes.


MAPLE AND PUMPKIN CUSTARD RECIPE - THE WASHINGTON …
Web Step 1 Preheat the oven to 350 degrees. Step 2 Whisk the eggs in a 12-inch, well-seasoned cast-iron skillet until well beaten, then whisk in the …
From washingtonpost.com
Category Dessert
Calories 370 per serving


PUMPKIN CUSTARD (CRUSTLESS PUMPKIN PIE) - GARDEN TO GRIDDLE
Web Feb 7, 2021 Your day will be made! It’s also a fun way to spoon out just a little pumpkin goodness to your little ones without trying to cut out the tiniest piece of pie possible. Total …
From gardentogriddle.com


EASY PUMPKIN CUSTARD RECIPE -- IT'S A FAMILY FAVORITE!
Web Oct 6, 2023 Making it Start by mixing the sugar, egg yolks, vanilla, spices, and salt together in a large bowl or the bowl of your stand mixer.
From attainable-sustainable.net


MAPLE PUMPKIN PIE RECIPE - SOUTHERN LIVING
Web Oct 21, 2023 Maple Pumpkin Pie Be the first to rate & review! This easy four-step pumpkin pie recipe serves up the stuff of holiday baking dreams. By Carrie Honaker …
From southernliving.com


PUMPKIN MAPLE CUSTARD | NATIONAL KIDNEY FOUNDATION
Web Heat soy milk in the microwave to a simmer, mix egg yolks and sugar together and then mix all ingredients together except the maple syrup. Pour mixture into slightly oiled soufflé …
From kidney.org


HEALTHY PUMPKIN CUSTARD WITH MAPLE ROASTED PECANS
Web Nov 16, 2021 Pumpkin Puree- This recipe calls for 15 oz of canned pumpkin puree (not pumpkin pie filling), but you can use homemade puree if you prefer.; Evaporated Milk- I used the 2 percent low-fat evaporated …
From dessertdonelight.com


BAKED PUMPKIN CUSTARDS WITH MAPLE MASCARPONE …
Web Divide the mixture between four pumpkin bakers or 12-ounce ramekins and place them on a baking sheet. Bake for 50-65 minutes, or until the custards are set around the edges but still a little wobbly in the very center. Let …
From acalculatedwhisk.com


MAPLE PUMPKIN CUSTARD | LOUISIANA KITCHEN & CULTURE
Web Heat the oven to 300º F. In a large mixing bowl, whisk together the sugar, yolks, vanilla extract, spices, and salt. Set the mixture aside. In a medium-size saucepan, whisk together the light and heavy creams, pumpkin, …
From louisiana.kitchenandculture.com


PUMPKIN CUSTARD (PALEO, GLUTEN FREE, DAIRY FREE)
Web Oct 9, 2023 Heat the oven to 325°F with the rack in the middle and boil a full kettle of water. While the oven is heating, grab two 9″ x 13” glass baking dishes and lay a small towel on the bottom of each baking dish (the …
From nomnompaleo.com


EASY PUMPKIN CUSTARD RECIPE | LIL' LUNA
Web Aug 22, 2023 Bake in a 350 degree oven for 20 minutes.
From lilluna.com


MAPLE PUMPKIN CUSTARD | TASTY KITCHEN: A HAPPY …
Web Nov 15, 2010 Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended. Divide the mixture among 6 (3/4 cup) custard cups. Skim the foam from the surface. Place the custard cups in the prepared roasting pan. …
From tastykitchen.com


EASY HEALTHY PUMPKIN CUSTARD - LOW CARB, PALEO, AND …
Web Sep 22, 2020 Ingredients Here’s what you will need to make this delish and healthy custard. Pumpkin – the backbone of this recipe and loaded with lots of essential vitamins and minerals. Gelatin – this creates that …
From wholenewmom.com


MAPLE PUMPKIN PUDDING WITH MAPLE SPICED PECANS
Web Sep 9, 2013 In a medium saucepan, whisk together the milk, pumpkin puree, cornstarch/flour, yolks, salt, maple syrup and spices. Bring to a boil over medium heat, whisking constantly. Turn the heat down a bit and let …
From pastrychefonline.com


INDIVIDUAL PUMPKIN CUSTARDS | VERY BEST BAKING
Web Step 2. Mix sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one …
From verybestbaking.com


7 PUMPKIN DESSERTS THAT YOU CAN MAKE AT HOME, FROM PIE TO …
Web 23 hours ago A traditional pie is a silky, spiced pumpkin custard encased in a buttery, flaky crust, topped with a dollop of maple-infused whipped cream. Although some new …
From slurrp.com


PALEO PUMPKIN CUSTARD WITH PECAN CRUMBLE | PALEO …
Web Jul 10, 2023 Preheat oven to 375°. Place all custard ingredients in the bowl of a stand mixer and use the whisk attachment to beat until combined. Divide custard mixture evenly into 4 ramekins, then place ramekins on a …
From paleoscaleo.com


Related Search