Warming the Home with Pumpkin Custard

Freezing your pumpkin in the fall means pumpkin goodness in the winter! My family tries to freeze as many quarts of cooked pumpkin puree as we can fit in the freezer. And today I am grabbing two of those quarts (roughly 5 cups) and whipping up some pumpkin custard! “What? Custard?” Yep, same stuff that goes in a pumpkin pie, but I’m not going to bother with a crust. Just scoop some of the custard in a bowl and load up on the whipped cream or even a scoop of ice cream and dig in! Sounds grand? I thought so!

Pumpkin Custard

Cook Time: 4 hours, 30 minutes

Pumpkin Custard

Ingredients

  • 5 cups pumpkin puree
  • 2 cups sugar
  • 1-1/2 teaspoons salt
  • 3 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 6 eggs
  • 3 cups evaporated milk
  • 1-1/3 cups water

Instructions

  1. Cook pumpkin in sauce pan over direct heat until excess liquid has evaporated and pumpkin becomes somewhat dry. Do not let burn! Remove from heat.
  2. Combine sugar, salt and spices with pumpkin in large bowl.
  3. In another bowl, beat eggs and then combine with milk and water. Pour egg mixture into pumpkin mixture and beat until well combined and smooth.
  4. Pour pumpkin custard into a large pyrex dish. (I ended up using two pyrex dishes.) Place dishes into roasting pans and fill halfway with water. Place whole roasting pan into a preheated 450° oven for about half an hour. Reduce heat to 325° and continue to bake. Make sure to replenish the water in the roasting pans when needed.
  5. Custard is done when pumpkin becomes a dark carmel brown on top, it doesn't jiggle in the middle when shaken, and it begins to separate from the sides of the dish.
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Cook pumpkin puree over direct heat.
Cook pumpkin puree over direct heat.
Cook out excess liquid from pumpkin.
Cook out excess liquid from pumpkin.
Combine sugar, salt, and spices with pumpkin puree in a large mixing bowl.
Combine sugar, salt, and spices with pumpkin puree in a large mixing bowl.
Beat eggs and then add evaporated milk and water in separate bowl. Add this mixture to the pumpkin mixture and whisk until well combined and smooth.
Beat eggs and then add evaporated milk and water in separate bowl. Add this mixture to the pumpkin mixture and whisk until well combined and smooth.
Ladel the pumpkin custard into your baking dishes. Best not to fill them up all the way.
Ladle the pumpkin custard into your baking dishes. It is best not to fill them up all the way.
Place your filled baking dishes in roasting pans and fill halfway with water.
Place your filled baking dishes in roasting pans and fill halfway with water.
Cook custard in their hot water baths for 30 minutes at 450°. Lower oven temp to 325° and bake until done. Do not let the water get low.
Cook custard in their hot water baths for 30 minutes at 450°. Lower oven temp to 325° and bake until done. Do not let the water get low.
Custard is done when it has a rich carmel brown color, the custard is slightly pulling away from the sides of the dish, and the custard does not jiggle anymore when shaken.
Custard is done when it has a rich carmel brown color, the custard is slightly pulling away from the sides of the dish, and the custard does not jiggle anymore when shaken.
Serve custard plain, with whipped cream, with ice cream, or stay tuned for my next blog post when pumpkin pancakes are on the menu!
Serve custard plain, with whipped cream or ice cream, or stay tuned for my next blog post when pumpkin pancakes are on the menu!Close-up pumpkin custard