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Pumpkin Spice Custard

Updated on November 3, 2014

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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!

Spicy Pumpkin Custard
Spicy Pumpkin Custard | Source

Cook Time

Prep time: 15 min
Cook time: 50 min
Ready in: 1 hour 5 min
Yields: Four six-ounce custards

The Spice of Life

The spices, just waiting for a chance to mix it up.
The spices, just waiting for a chance to mix it up. | Source

Ingredients

  • 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!

  1. 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.
  2. Lightly whisk the whites just until they begin to bubble.
  3. Mix the egg whites, pumpkin, condensed milk and all spices until well blended. The mix will be runny -- don't worry!
  4. Place four Pyrex custard cups into a square Pyrex baking dish as shown in the picture below.
  5. 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.
  6. 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.
  7. 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.
  8. Serve either warm or cold, topped with whipped cream and a sprinkle of nutmeg (or spice mix) across the top.

The Set-Up

Here is the pumpkin mix spooned evenly into custard dishes with the appropriate amount of boiling water poured into the surrounding baking dish.
Here is the pumpkin mix spooned evenly into custard dishes with the appropriate amount of boiling water poured into the surrounding baking dish. | Source

Cook Until Cracked!

This is how you know your custard is done:  it develops a crack across the surface.
This is how you know your custard is done: it develops a crack across the surface. | Source

One Batch

Four is not enough.  You may as well make two batches.  Trust me.
Four is not enough. You may as well make two batches. Trust me. | Source

Everything's Better with Whipped Cream.

Serve warm, topped with whipped cream and a sprinkle of spice.
Serve warm, topped with whipped cream and a sprinkle of spice. | Source

Copyright © 2013 by MJ Miller

All rights reserved. Thank you for pinning, sharing, +1-ing, forwarding, emailing, liking, loving! I appreciate the chance to grow my audience.

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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!

Comments

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    • Suzanne Day profile image

      Suzanne Day 3 years ago from Melbourne, Victoria, Australia

      Looks like a delicious recipe I can't wait to try! Voted awesome and thank you so much for sharing. x

    • MJennifer profile image
      Author

      Marcy J. Miller 3 years ago from Arizona

      Awww thanks, Deb. Here's to crustless pumpkin -- and those of us who love it! I hope you're enjoying a wonderful season on the lake --

      Happy holidays -- MJ

    • aviannovice profile image

      Deb Hirt 3 years ago from Stillwater, OK

      This is wonderful. I like the way you think!

    • MJennifer profile image
      Author

      Marcy J. Miller 3 years ago from Arizona

      Thanks for commenting, Alicia! All those years of using the fork to scrape the pie crust clean were in vain -- I could have just had custard instead. Life's too short to eat pie crust!

      Best -- MJ

    • MJennifer profile image
      Author

      Marcy J. Miller 3 years ago from Arizona

      Thank you for taking a look, Chitraganda. I'm looking forward to trying some of your lovely recipes, too!

      Best -- MJ

    • AliciaC profile image

      Linda Crampton 3 years ago from British Columbia, Canada

      I love the flavor of pumpkin mixed with spices, so I know that I would like this recipe! Like you, I can do without the crust of pumpkin pie. The filling is definitely the best part!

    • ChitrangadaSharan profile image

      Chitrangada Sharan 3 years ago from New Delhi, India

      This looks very interesting, especially with all those spices! I am sure even those who are not a big fan of Pumpkin would love this custard recipe.

      Thanks for sharing this interesting recipe and thanks for the Follow as well!

    • MJennifer profile image
      Author

      Marcy J. Miller 3 years ago from Arizona

      Thank you for stopping by, Bill! Have a very happy Thanksgiving!

      Best -- MJ

    • billybuc profile image

      Bill Holland 3 years ago from Olympia, WA

      Well, I love pumpkin pie so I see no reason why I wouldn't love this. Thanks for the recipe and Happy Holidays to you.

    • MJennifer profile image
      Author

      Marcy J. Miller 3 years ago from Arizona

      Oh, Elizabeth, I hope you'll give it a try! It's the perfect recipe for non-bakers -- I promise. (And the whole house smells good while it's in the oven -- who needs pumpkin-spice candles?) Thanks for saying hello!

      Best wishes for Thanksgiving -- MJ

    • epbooks profile image

      Elizabeth Parker 3 years ago from Las Vegas, NV

      I would love to try to make this as it looks quite delicious, but I might hand the recipe to someone who is a better baker than I am. Looks yummy!