Pumpkin season is here. If you have gotten a jump start into fall, then you are probably all set with having picked out the perfect pumpkins to decorate your home with. Well, be sure to bring an extra pumpkin or two into the kitchen as well. The health benefits of pumpkin are too good to miss out on. Today, we have got some of the best pumpkin custard recipes for you to welcome in the season with. Here are our picks of some of the best autumn pumpkin custard recipes that will have your family and friends smiling all season long.
1. Sugar Free Pumpkin Custard Recipe
This yummy pumpkin custard recipe is as easy to make as it is tasty. Not only that, but we love that it is sugar free! For a yummy treat that you can try guilt free, try this pumpkin custard recipe out for size.
- 1 egg
- 1 egg white
- 10(1g) packets Equal sugar substitute
- 300 g canned pumpkin or 300 g pumpkin puree
- 177 ml evaporated milk
- 1 teaspoon cinnamon
- You are going to want to begin by preheating your oven to 425 degrees fahrenheit.
- Begin by adding your pumpkin puree to a medium sized mixing bowl and mixing it with the evaporated milk.
- Next you are going to break your egg and add it to the mixture. Then add your egg white as well.
- Using a mixer, or wooden spoon, you are going to whisk your mixture together until everything is nice and smooth.
- Next, add in your cinnamon and mix it all up. Once everything is nicely combined, you will need to get your custard cups and begin pouring your mixture in.
- Grab a casserole pan or deep dish pan and fill it with about an inch of water. Gently place your custard cups into your pan and then place your pan in the oven.
- Let your custard cups cook for about 15 minutes at 425 degrees fahrenheit. Once they have cooked, you will need to lower your temperature to 350 degrees fahrenheit. Let your pumpkin custard recipe cook for another 40 to 45 minutes or until a fork or knife comes out clean when you stick it in.
Pumpkin Custard Recipe With A Twist Of Maple Syrup
Put a spin on your pumpkin custard recipe by adding a secret ingredient: Maple syrup. For this tasty pumpkin custard recipe, you will need to start off by getting your hands on the following ingredients. If you can, try using a high quality maple syrup. If you have the luxury of living near a farm, see if you can get your hands on some maple syrup straight from the source. The better the quality, the flavorful your pumpkin custard recipe will be. Pack along this tasty treat on your next fall date and you will not be disappointed.
- 1½ cups 1% milk
- 4 large eggs
- ¾ cup maple syrup,
- ¾ cup canned unseasoned pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons whipped cream
- ¼ cup chopped crystallized ginger
- Begin by preheating your oven to 325 degrees. Once you have preheat your oven, you will want to put on some water to heat so that you have a water bath ready. After that, be sure to get a roasting pan and line it with a kitchen towel that is folded.
- Next, you will want to heat your milk over low heat in a saucepan so that your milk gets warm. Be sure not to boin your milk.
- Crack your eggs and whisk them with your syrup in a large bowl until the mixture is smooth. While you are whisking, slowly add in the milk little by little and whisk together. You want to be sure that you add your milk slowly so that you do not cook the eggs that are in your bowl. Once you have added your milk, you will now mix in your pumpkin puree, cinnamon, nutmeg, and salt. Mix everything together until your ingredients are nice and blended.
- Finally, you will want to divide your mixture into custard cups. You will want to use six ounce custard cups for this (3/4th cups).
- Next you are going to place your custard cups into the roasting pan you have previously prepared. Once in place, you will need to pour in your boiling water in the pan. You will want your water to come up to about half of the custard cup height. Once this is completed, you can place your pan in the oven to bake. Be sure to keep your custard cups uncovered.
- After your custard cups have been cooking for 45-50 minutes, take them out and transfer the custard cups to a wiring rack to cool.
- Once they have cooled, you can then transfer your custard cups to the refrigerator so that they can continue to chill for at least one hour.
- When you are ready to serve it up, top each custard cup with a dollop of whip cream and some crystallized ginger and you are all ready to go!
Paleo Pumpkin Custard Recipe
This next pumpkin custard recipe is perfect if you are looking for a low carb option that is dairy free. For the health conscious foodie, this pumpkin custard recipe is for you!
- 1/4 cup lukewarm water
- 1 Tbsp gelatin (You may use a vegan gelatin option as well)
- 2 tsp organic vanilla extract
- 1 14 oz canned organic pumpkin (about 1 3/4 cups - fresh will work too)
- 1 14 oz can organic full-fat coconut milk (or about 1 3/4 cups)
- 1/4 tsp salt
- 1 3/8 tsp pumpkin pie spice
- You will want to begin by heating your coconut milk, pumpkin, spices, and sweeteners in a pot. Heat until everything is nice and warm, but make sure that it is not simmering.
- As your mixture is heating, you will want to sprinkle some gelatin into your lukewarm water and stir. Let this solution sit until it begins to gel up.
- After there is a good amount of solidification with your gelatin, you will want to combine it with your heatead pumpkin mixture. Be sure to nicely whisk everything together so that it is all mixed in.
- Grab your custard cups or ramekins and pour your mixture in.
- It you want to avoid having a film of “custard skin”, place a layer of plastic wrap on top of your custard cup. Be sure that your plastic touches your custard.
- Once you have covered your pumpkin custard cups, place in the refrigeration until they are chilled and firmed.
- Serve up with a dollop of whipped cream and nuts and enjoy!
Pecan Pumpkin Custard Recipe
Another healthy pumpkin custard recipe to enjoy this fall is a pecan pumpkin custard recipe. If you are pregnant and are looking for a tasty treat to enjoy this season, then this pumpkin custard recipe is right up your alley. We love that this pumpkin custard recipe is naturally gluten free. It also chalk full of Vitamins A, C, and K. Don’t feel bad in indulging in this yummy fall treat during your pregnancy.
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1/2 cup coconut palm sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon cinnamon plus extra for garnish
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- Optional toppings: whipped cream chopped pecans
- Start by preheating your oven to 350 degrees fahrenheit
- Get yourself a large bowl and begin whisking in the pumpkin, eggs, milk, and vanilla.
- In a separate bowl, stir in the coconut, sugar, cornstarch, spices, and sea salt.
- Next, you will grab take your sugar mixture and sift it into the pumpkin mixture. Carefully combine these ingredients by whisking them in together.
- When the ingredients are will combined, you can begin pouring them into your custard cups.
- Place your custard cups in a 9 x 11 inch baking pan and then add some water to the pan. You will want to add enough water that the water reaches up to about half the height of the custard cup.
- Place your pan with the custard cups into the oven to bake. You will want this pumpkin custard recipe to bake for at least 50 minutes.
- Once your custard cups have finished baking, you will want to transfer them to a wire rack so that they can cool. Once cooled, topp them off with a dollop of whipped cream and your chopped pecans. For an extra dose of flavor, you can sprinkle some cinnamon on the top for flavor. Plus, it does not hurt that the sprinkled cinnamon makes for a beautifully festive cup of goodness.
Low Carb, Slow Cooker Pumpkin Custard Recipe
This awesome spin on a pumpkin custard recipe will give you a faint nostalgia of dipping your fork into a yummy pumpkin pie. We love that this pumpkin custard recipe is a great dessert if you are looking for something that is low carb, keto, and gluten free. This also works as a great treat if you are a diabetic.
- 4 large eggs
- 1/2 cup granulated stevia/erythritol blend
- 1 cup pumpkin puree (canned works fine)
- 1 teaspoon vanilla extract (may substitute maple flavoring)
- 1/2 cup super fine almond flour
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon sea salt
- 4 tablespoons butter, ghee, or coconut oil melted
- Pull out your 4 quart slow cooker and grease or spray the inside with butter or your coconut oil spray.
- Next, grab your eggs and break them into a medium sized mixing bowl. You will will want to blend until it somewhat thickened out.
- Grab a mixer, and your sweetener, and then gradually beat in your sweetner to the mix.
- Once that has been mixed, you will add in your pumpkin puree and your vanilla extract. (Maple extract can work fine as well).
- Next, you will add in your dry ingredients. Mxd in your almond flour, salt, and pumpkin pie spice. Continue to blend and stream in the melted butter, ghee, or coconut oil as you do so.
- Once all your ingredients have been mixed in together, you will then transfer your mixture into your slow cooker.
- Before covering your crock pot lid, you will will want to add in a paper towel. Your paper towel will help absorb the condensed moisture that will form when your custard is cooking. This way, the condensation does not drip onto your custard
- You will want to set your slow cooker to cook for about two hours to two and a half hours. But be sure that once your crock has hit the two hour mark, you check in on it.
- You will know that your custard has finished cooking when the sides begin to pull away from your crock pot.
- Once cooked, you can let it cool, then serve it warm. Be sure to top it off with some whipped cream and a dash of nutmeg.
This fall, pair your yummy fall soups with a tasty pumpkin custard. If there is anything we are certain about, it is that you are going to love these great pumpkin custard recipes!