Custard In A Pumpkin Recipe

I’ve been totally into experimenting with fall flavors lately and when I whipped up this sugar pumpkin custard recipe I knew right away its the perfect mix of creamy, spicy, and oh-so-cozy goodness even if my first try wasn’t perfect.

I love making custard in a pumpkin with a small sugar pumpkin, eggs, heavy cream and whole milk blended with granulated sugar, salt and vanilla extract. I think the mix offers a balanced nutritional profile.

A pinch of ground cinnamon and nutmeg give it a satisfying twist on traditional flavors.

Ingredients

• Sugar pumpkin: Offers fiber and vitamins, natural sweetness while acting as a tasty edible bowl.
• Eggs: Provide protein and richness, vital for custard’s smooth texture.
• Heavy cream: Adds creaminess and fat content, enhancing luxurious mouthfeel.
• Whole milk: Contributes a subtle sweetness and smooth dairy flavor.
• Granulated sugar: Sweetens the custard and balances the spice notes.
• Salt: Intensifies flavors and counteracts over-sweetness, enhancing overall taste.
• Vanilla extract: Offers warm aromatic sweetness, rounding off the custard flavor.
• Ground cinnamon: Lends a warm spice that complements the pumpkin’s natural flavor.
• Ground nutmeg: Provides a nutty, warm kick that enhances this cozy dessert.

Ingredient Quantities

• 1 small sugar pumpkin (about 2 to 3 pounds)
• 4 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

How to Make this

1. Preheat your oven to 350°F and lightly grease a baking dish or tray.

2. Carefully cut the top off the small sugar pumpkin and scoop out the seeds and stringy bits so that you have a nice clean cavity.

3. In a large bowl, beat the 4 eggs and then stir in the heavy cream, whole milk, sugar, and salt until the sugar starts to dissolve.

4. Mix in the vanilla extract, ground cinnamon, and ground nutmeg until everything is evenly combined.

5. Pour the custard mixture into the hollowed-out pumpkin, filling it nearly to the top but not overflowing.

6. Place the filled pumpkin into the baking dish and add hot water around the pumpkin until it comes about halfway up the sides; this water bath will help the custard set evenly.

7. Bake in the preheated oven for about 50 to 60 minutes or until the custard is set and a knife inserted into the middle comes out clean.

8. Remove the pumpkin from the water bath and let it cool for a few minutes before serving.

9. Scoop out the custard or serve slices of the pumpkin with the soft, custardy interior for a tasty treat.

Enjoy your unique dish that blends a hint of fall spices with a creamy custard!

Equipment Needed

1. Oven – Preheat to 350°F
2. Baking dish or tray – To hold the pumpkin in a water bath
3. Sharp knife – To cut the top off the pumpkin and scoop out the seeds
4. Spoon – For scooping out the pumpkin’s seeds and stringy bits
5. Large bowl – To beat the eggs and mix in the cream, milk, and seasonings
6. Whisk or fork – To blend the custard mixture until smooth
7. Measuring cups and spoons – To accurately measure the cream, milk, sugar, salt, and spices
8. Knife – For testing if the custard is set by checking with a inserted blade

FAQ

• Q: Can I use a different kind of pumpkin instead of a sugar pumpkin?
  A: Yeah, you can try other pumpkins, but a sugar pumpkin is best for its sweet flavor and smooth texture, so the custard sets up nice.
• Q: Do I need to scoop out all the pumpkin seeds and fibers?
  A: Yes, its best to remove all seeds and stringy bits. That way, the custard cooks evenly and you dont end up with chewy bits in your dessert.
• Q: Should I pre-roast the pumpkin before adding the custard?
  A: Absolutely, roasting your pumpkin until its tender is key. This step helps the custard to bake properly inside the pumpkin.
• Q: How can I tell if the custard is done baking?
  A: You can check by inserting a toothpick or a knife in the center. If it comes out clean, then your custard is perfectly set.
• Q: Can I prepare this dessert ahead of time?
  A: Sure you can make it ahead, but its best eaten within a day or two. The custard might lose a bit of its smooth texture if kept too long.

Custard In A Pumpkin Recipe Substitutions and Variations

• If you don’t have heavy cream, you can use coconut cream, though it adds a slight coconutty flavor. It kinda works in a pinch
• Whole milk can be swapped for 2% milk or even almond milk if you’re looking for a dairy-free twist – just keep in mind the flavor might change a bit
• Dont worry if you run out of granulated sugar; you can try using an equal amount of honey or maple syrup, but you might need to adjust the liquid a tad

Pro Tips

1. When you scoop out the seeds from the pumpkin, try not to waste too much of the good flesh cause thats where most of your custard’s flavor comes from. Also, save the seeds if you want to roast them later for a crunchy bite.

2. Be careful not to fill the pumpkin cavity too full with the custard mix, or else it might spill over while baking. Leaving a little space at the top is a smart move so you dont end up with a messy oven.

3. The water bath is super important for getting a smooth custard, so make sure you use hot water that reaches about halfway up the pumpkin. It helps the custard set evenly and stops it from cracking.

4. Mix all your spices together really well before adding them to the liquid mix. This way you ensure the cinnamon, nutmeg, and vanilla are evenly distributed and you wont get any clumps that can ruin a bite.