Grandma'S Pumpkin Custard
A creamy, spiced pumpkin custard with warm ginger, nutmeg, and cloves, perfect for fall gatherings or cozy dessert moments, appealing to pumpkin and spice lovers alike.
Ingredients
Instructions
- Blend pumpkin, sugar, salt, ginger, nutmeg, and cloves.
- Blend in eggs, milk, and cream or evaporated milk.
- Pour into a lightly greased 8 x 8-inch pan.
- Bake in a preheated oven at 350°F (175°C) for approximately 50 minutes.
Tips & Substitutions
For a smoother custard, ensure the pumpkin is well-pureed before mixing. If you don't have ground cloves, you can substitute with allspice or cinnamon for a different flavor profile. If you're looking to reduce sugar, try using maple syrup or honey, but adjust the liquid content accordingly to maintain consistency. This recipe is a fantastic way to use leftover pumpkin from fall baking, like Miss Sue's Pecan Pie.
Serving Suggestions
Serve the pumpkin custard warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with Aunt Ida's Pancakes for a delightful breakfast or brunch. Consider adding a sprinkle of cinnamon or nutmeg on top for extra flavor. This custard is a comforting dessert for any fall gathering.
Storage & Reheating
Store any leftover pumpkin custard in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 20-30 seconds or until warm. You can also gently reheat in the oven at a low temperature, covered with foil, to avoid drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Pumpkin Custard contains roughly 105 calories, with 2g protein, 25g carbohydrates, and 1g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2167mg per serving (94% 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?
Yes, you can definitely use fresh pumpkin. Just make sure to cook and puree it until smooth. You'll need about 2 cups of cooked pumpkin to replace the 1 1/2 cups of canned pumpkin in the recipe.
Can I make this custard dairy-free?
Absolutely! You can substitute the milk and cream with almond, soy, or coconut milk. Just ensure any alternative milk you choose is unsweetened to avoid altering the flavor of the custard.
How do I know when the custard is done baking?
The custard is done when it is set and a knife inserted in the center comes out clean. It should have a slight jiggle but not be liquid. Baking times may vary, so keep an eye on it as it approaches the 50-minute mark.
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).