In late October, my friend Linda gifted me with two small pie pumpkins – not pumpkin pies, but pumpkins from which pies – or other pumpkin goodies – could be made. They are the same type of pumpkins she used to make her pumpkin geregoor.
With my gift, I planned to make pumpkin purée, which immediately I used in my pumpkin bread recipe. I originally posted this recipe in 2015 using canned pumpkin purée. This time around, I used the homemade pumpkin purée and added about ¾ cup chopped pecans to the batter. If I do say so myself, it came out pretty darn good!
Today I am going to share how I made the pumpkin purée and then a delicious and easy pumpkin custard.
Pumpkin Purée
Pumpkin pureé is a versatile ingredient for endless pumpkin recipes.
Equipment
- Food processor
Ingredients
- 2 small pie pumpkins (not pumpkin pies, but pumpkins from which pies – or other pumpkin goodies – could be made)
Instructions
- Carefully cut through each pumpkin, removing the pumpkin fibers and seeds.
- Discard the fibers, but rinse and pat the seeds dry so they can be roasted later!
- Working with 2 pumpkin halves at a time, place them, cut-side down on a microwave-safe plate and microwave them for about 6-8 minutes on high power, or until the pumpkin halves are soft.
- Test them by piercing the skin with a paring knife. If it went in easily, they are done.
- Let the pumpkin pulp cool a bit, then scoop it out.
- Place the pulp in the bowl of the food processor fitted with a metal ‘S’ blade.
- After a few pulses, the pulp should be smooth and ready to use or freeze for later use.
Tried this recipe?Let us know how it was!
Pumpkin Custard
A crustless version of pumpkin pie that is light, tasty and a great way to use pumpkin purée.
Ingredients
- 2 cups pumpkin purée
- 2 eggs (beaten)
- 1½ cups milk (OR 1 can evaporated milk)
- ¾ cup dark brown sugar
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp allspice
Instructions
- Place pumpkin purée in a large mixing bowl with the rest of the ingredients. Mix well to combine.
- Preheat oven to 425 °F. Lightly grease an 8” x 8” casserole dish with vegetable oil. Place pumpkin mixture in the dish and spread evenly. Bake for 10 minutes.
- Lower oven temperature to 350°F and continue baking until custard is set, about 30- 35 minutes more. Test the center of the custard by inserting a paring knife in the center. If it comes out clean, the custard is done.
- Place casserole dish on a wire rack, allowing the custard to cool for about 30 minutes. Cover the dish with plastic wrap and place it in the refrigerator until ready to serve.
Notes
To serve: Cut custard into 9 pieces. Place individual pieces on small plates. Top with whipped cream and sprinkle with a little cinnamon.
Tried this recipe?Let us know how it was!
(Visited 416 times, 1 visits today)
