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Pumpkin Spice Custard
Rate my Pumpkin Spice Custard!
More Perfect than Pie!
I've never been a big pie fan. I love the innards but never cared for the crust. What I give up with the crust, though, I make up for with extra spice.
While trying to add more pumpkin to my diet for its nutritional benefits, I wanted to make something other than pumpkin pie -- and pumpkin custard was the perfect solution. It's so addictive I've been having it for breakfast as well as dessert. Really, though, is there such a thing as too much pumpkin? I don't think so!
The Spice of Life
- 2 Egg whites, whisked
- 1 cup Canned pumpkin, (not pie filling)
- 3/4 cup Sweetened condensed milk
- 1/2 tsp. Cinnamon
- 1/4 tsp. Allspice
- 1/4 tsp. Ground ginger
- 1/4 tsp. Cardamom
- 1/8 tsp. Ground cloves
- 1/8 tsp. Nutmeg
- 1/8 tsp. Cayenne pepper, * Optional!
The spices are the beauty of this dish. They're all "warm" spices. Cardamom is one of my favorite "secret" ingredients -- it works just as well with sweet or salty dishes, having a sweet-peppery flavor. You can also add a dash of cayenne pepper if you are as much of a cayenne fan as I am.
This dish is extra spicy, the way I like it -- it has a spice-cake flavor. If you aren't crazy about heavy spice, cut back a little -- or pre-mix your spices and add most of it to two of the custards, so you can compare!
Easy as … Custard!
- Separate your egg whites. New to this? My preferred method is to break the egg over a slotted spoon and allow the whites to slide off the spoon into the egg dish. Feed the yolks to your dog.
- Lightly whisk the whites just until they begin to bubble.
- Mix the egg whites, pumpkin, condensed milk and all spices until well blended. The mix will be runny -- don't worry!
- Place four Pyrex custard cups into a square Pyrex baking dish as shown in the picture below.
- Spoon pumpkin mix evenly into custard cups. I use an ice cream scoop, adding one scoop to each dish in rotation until all mix is distributed.
- Pour boiling water around the base of the custard cups in the Pyrex baking dish until the water is at nearly the same level as the mix inside the cups.
- Bake at 325 for 50 - 60 minutes. You'll know your custard is done when the surface develops a crack as shown in the photograph.
- Serve either warm or cold, topped with whipped cream and a sprinkle of nutmeg (or spice mix) across the top.
Cook Until Cracked!
Everything's Better with Whipped Cream.
Copyright © 2013 by MJ Miller
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If you have questions or comments, I look forward to reading and responding. Please rate my recipe after you've tried it. Happy holidays!