Still looking for a way to use up the last of the pumpkin from your holiday cooking? From my big jar of pumpkin I have so far made a pie, muffins and pumpkin spice syrup, then finished off the supply with this simple custard. It was a reeeaaalllly big jar!
Speaking of jarred pumpkin…no, I don’t make my own. I used to, but it was much more labor intensive than I wanted to deal with. By the time I bake it and smooth out all the stringiness I am tired of dealing with the stuff. I am hooked on using already smooth and prepared pumpkin (which often is not purely pumpkin, but includes other types of squash that are less stringy). I use very few prepared ingredients when I cook, but some I do rely on consistently. Besides pumpkin, I rely on prepared tomatoes and tomato sauces, as well as artichoke hearts. I will leave the time and effort needed to prepare them to other people. That way I can focus on making other stuff and doing funner things.
Although often for dessert, a custard like this is high in protein and goes great as breakfast too!
I was also feeling a bit nostalgic when making this. Four years ago today my dad died. He loved pumpkin pie. He had big slices whenever it was available. A few weeks before he died we brought family and friends together at his rehabilitation center for a pie party. He was stuck in the center for the holidays, so we brought a celebration to him! We filled up the dining room with people and pies he loved. It was probably the last time he had pumpkin pie. I think of him every time I make this, or pie in general. Bittersweet and comforting at the same time. I love and miss you dad!
1 cup pumpkin purée
1/2 cup heavy whipping cream
3 large eggs
1 Tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp sea salt
1/4 tsp ground clove
2 Tbsp Stevita
Whipping cream to serve (optional)
Preheat oven to 325 degrees.
In a medium bowl whisk together the eggs and whipping cream. Add pumpkin purée, cinnamon, ginger, salt, clove and Stevita, whisking well to incorporate all the ingredients. Divide the custard evenly between three 1-cup ramekins.
Place ramekins, evenly spaced, in a 9×13 baking dish. Fill dish with water so ramekins are submerged half way up. Place dish in preheated oven on the middle rack. Bake for 30-35 minutes, until center of all custards is firm. Serve, topped with whipped cream, immediately or chill and serve cold.
This recipe can easily be doubled or tripled to make more individual servings.