Autumn Custard
A comforting autumn-inspired custard featuring spiced pumpkin, perfect for a cozy dessert or light snack, suitable for fall gatherings and family dinners.
Ingredients
Instructions
- Combine pumpkin, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
- Add the beaten eggs, reconstituted nonfat dry milk, non-calorie sweetener, and sugar; mix well.
- Pour the mixture into nine 5-ounce custard cups.
- Set the cups in a shallow pan and fill the pan with hot water to 1 inch deep.
- Bake in a moderate oven at 350°F for about 40 minutes or until a knife inserted comes out clean.
- Serve warm or cold, topped with whipped dry milk sweetened with non-calorie sweetener if desired.
Tips & Substitutions
For a richer flavor, consider using fresh pumpkin puree instead of canned. You can substitute almond milk for the nonfat dry milk for a dairy-free version. Adjust the sweetness to your taste by using a different non-calorie sweetener or reducing the sugar. Keep an eye on the custards while baking to prevent overcooking, checking for doneness with a knife.
Serving Suggestions
Serve the Autumn Custard warm or chilled, topped with a dollop of whipped dry milk sweetened with non-calorie sweetener for added creaminess. It pairs beautifully with a slice of pie from the American recipes collection or alongside a spiced tea for a comforting dessert experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the custards in the microwave for short intervals, checking frequently to avoid overheating. Alternatively, you can warm them gently in a low oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Autumn Custard contains roughly 287 calories, with 5g protein, 54g carbohydrates, and 6g fat. It is an excellent source of vitamin A (40% of the Daily Value), vitamin C (32% of the Daily Value), and iron (22% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1035mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! Fresh pumpkin can enhance the flavor and texture of the custard. Just make sure to cook and mash the pumpkin thoroughly before adding it to the mixture.
How can I make this recipe dairy-free?
You can substitute the nonfat dry milk with almond milk or another plant-based milk alternative. Ensure you adjust the consistency slightly as needed to maintain the custard's texture.
What can I serve with this custard?
This custard goes well with a variety of sides, such as a spiced apple tart or even a simple fruit salad. For a richer pairing, consider serving it with a scoop of vanilla ice cream, making for a delightful contrast of textures.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).