Desserts & Sweets

Post-Thanksgiving Pumpkin Purée & Pumpkin Custard

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.

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Pumpkin Purée

Pumpkin pureé is a versatile ingredient for endless pumpkin recipes.
Prep Time 5 minutes
Cook Time 8 minutes
Processing 1 minute
Total Time 14 minutes

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.
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Pumpkin Custard

A crustless version of pumpkin pie that is light, tasty and a great way to use pumpkin purée.
Course Dessert
Prep Time 5 minutes
Cook Time 45 minutes
Resting & Cooling 2 hours
Total Time 2 hours 50 minutes
Servings 9 servings

Ingredients

  • 2 cups pumpkin purée
  • 2 eggs beaten
  • 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. 
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