Pumpkin custard

Gluten Free · Dairy Free
Desserts

Another holiday favorite, pumpkin custard is in my opinion the best way to consume pumpkin. We use the blue white pumpkins that are becoming so popular at our local halloween pumpkin patches. Once cooked they are sweet and rich, not too watery and just the right consistency.

Ingredients:

  • 1 small < 8lb pumpkin. (we use the blue grey Jarrahdale variety when available, but you could use blue hubbard or an acorn squash too. Avoid butternut or sugar pumpkin in spite of the reassuring names).
  • 1 (15oz) can of coconut cream
  • 1/2 cup of maple syrup
  • 2 table spoons of cane or other sugar (coconut or date sugar work well or maple sugar for the extra maple flavor)
  • 1 tsp of cinnamon
  • 1/4 tsp of ground clove
  • 1 tsp of fresh ground nutmeg
  • 1/2 tsp of ground ginger
  • 1/2 tsp of salt
  • 1 egg per 2 lb of pumpkin (we used 4 for our rather large 8lb Jarrahdale)
  • 1 tbsp of vanilla extract
  • 2 - 3 tbsp of a flavorless vegetable or nut oil
  • Serving options: (pick one or more of these)
  • Pomegranate seeds
  • Japanese persimmon - cut into small cubes
  • Pourable or whip-able coconut cream

Steps

  1. Pre heat oven to 380F
  2. Cut the pumpkin into halves or quarters and place on a baking tray
  3. Put into the oven for 45 mins - 1 hr or until soft all the way through
  4. Remove from the oven and scoop out the seeds (throw them away)
  5. Scoop out the soft pumpkin flesh, this is probably so soft that it is almost a puree.
  6. Place the cooked pumpkin flesh and all of the other ingredients into a liquidizer and buz for a few seconds until mixed well.
  7. Lightly oil 8 - 10 medium ramekins (or similar)
  8. Spoon the mixture into the oiled ramekins - about 2/3rds / 3/4 full (the custard will rise a little but will fall back when cooled)
  9. Arrange the ramekins on a baking sheet and place into the hot oven for 45 - 50 mins.
  10. Allow to cool completely before serving.
  11. I serve in the ramekin but you could carefully turn them out upside down onto a small plate.
  12. Poor a little whipped or pourable coconut cream over the top, perhaps place a small pile of pomegranate seeds or persimmon cubes on each one and serve
  13. (these are not beautiful little things so plan on decorating them with something :)
  14. Optional ideas:
  15. I have been meaning to try this with a touch of candied ginger puree.
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