My husband Murray loves everything pumpkin! Maybe not a pumpkin spice latte but pretty sure everything else! Murray made these pumpkin custards with fresh pumpkin & they are delish!
I picked up a pkg of 2 small pie pumpkins & Murray used these for the custards. They cooked down to about 6 cups of pureed pumpkin so it made almost double the recipe. I will give you the recipe for half of that.
The recipe Murray pulled off the internet was from Brianne @ Cupcakes & Kale Chips, Individual Crustless Pumpkin Pies (aka Pumpkin Custards)
Murray made a few changes to the recipe, like adding rum!, but it is basically the same.
You can make this with a can of pumpkin but also with fresh, which we used…
I will give you the recipe the way Murray made it…
1 small can of pureed pumpkin/ or 3 cups cooked pureed pumpkin…
3/4 cup dark brown sugar
1 tbsp cornstarch
1/2 tsp kosher salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
pinch of ground cloves
3 eggs, beaten
1 can evaporated milk
1/4 cup rum!! *** this is Murray’s favourite ingredient but this is of course optional!
Preheat oven to 350f
The custards are baked in ramekins in a water bath, so you want to get this ready before you start to make the custard
- Place 6 – 8 ramekins into a large baking dish that you can pour water into around the ramekins….alternately if you do not have ramekins, you could use any baking dish that you can fit into another baking dish so that you can put water around it….
- get this ready & set aside
- you will need boiling ware to put around the ramekins, so boil the kettle & have the hot water ready to pour in!
- Combine the pumpkin puree, the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg & cloves together, mixing well
- Add the beaten eggs, Mix well
- Add the can of evaporated milk. Mix well
- Fill the ramekins with the pumpkin mixture, not quite full…
- Pour the hot water around the filled ramekins….half way up the sides of the ramekins.. *** We did this method like this…. we picked up each ramekin and filled it with the custard.. rather than pouring the custard into the ramekins to avoid drips in the water…then we carried the baking dish with the ramekins to the oven…put it in the oven…pulled out the rack…then filled it with the water there…it was easier than filling the baking dish with water then carrying it over to the oven …
- Bake the custards for 35-45 minutes…the time depends nohow full you have made your ramekins…
- Take the ramekins out of the oven & they can cool a bit in the water bath until you can handle them…we removed them right away using an OveGlove.& let them cool on a cooling rack…..but be careful because of course the water is really hot as well as the ramekin!
- You can eat these warm, cool or cold front the refrigerator!!