Spiced Pumpkin Custard


I love pumpkin. Pumpkin muffins, bread, pie, soup, curry, lattes...yes, please! This easy pumpkin custard is easy, delicious and healthy.

Pumpkin is a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.  MORE INFO ON PUMPKIN HERE

The addition of cinnamon, chili and other spices boost the Iron and Maganese content.


Spiced Pumpkin Custard   (makes 5-6 ramekins)

1 cup pumpkin puree
2 eggs
1 can evaporated milk (15oz)
1 tsp pure vanilla
1/2 cup brown sugar
3/4 tsp ground cinnamon
1/3 tsp ground clove
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/3 tsp extra fine ground chili powder

Preheat oven to 350ยบ. 
In a mixing bowl, whip eggs, pumpkin, evaporated milk and vanilla until frothy. 
Add sugar and all spices and mix until well blended. 

Place ramekins in an oven proof pan (i use a large rectangular cake pan). Fill each one with the pumpkin mixture. Fill pan half full with water, so that it reaches halfway up each ramekin.
Carefully put the pan with ramekins into the oven and bake for 45-50 minutes, until custard is set.

Move ramekins to wire rack to cool. Serve warm or cold...as is or with whipped cream.

2 comments:

  1. sounds wonderful! what size ramekins do you use?

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  2. hi tina. it doesn't matter... i usually mix them up (whatever i have) a couple of ramekins, a tea cup, a coffee mug. as long as mixture is evenly distributed. for example, i put two ladles full in each cup/ramekin.

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