Pumpkin Custard(Not A Dessert)
A savory pumpkin custard with warm spices, perfect as a unique vegetable side for holiday dinners like Thanksgiving or Christmas, offering comforting flavors.
Ingredients
Instructions
- Combine all ingredients in a bowl.
- Melt 1/2 stick of butter in a casserole dish and pour half of the melted butter into the mixture.
- Pour the mixture into the casserole dish.
- Mix 1/4 cup sugar with cinnamon and sprinkle on top of the custard.
- Bake at 425°F (220°C) for 30 minutes.
Tips & Substitutions
For a richer flavor, consider using fresh pumpkin puree instead of canned. You can substitute the Pet milk with any non-dairy milk for a lighter version. If you want a spicier kick, add a pinch of nutmeg or ginger to the mixture. Ensure to mix the ingredients thoroughly to avoid clumps, which will help create a smooth custard.
Serving Suggestions
This pumpkin custard can be enjoyed warm or chilled. Serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Jean's Scalloped Corn for a comforting meal, making it a perfect side dish for holiday gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the custard in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. Avoid microwaving as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Custard(Not A Dessert) contains roughly 161 calories, with 4g protein, 35g carbohydrates, and 1g fat. It is an excellent source of vitamin C (33% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 2043mg per serving (89% 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 canned pumpkin instead of fresh pumpkin?
Yes, canned pumpkin works perfectly in this recipe. Just ensure it's pure pumpkin and not pumpkin pie filling, which contains added sugars and spices. This will keep the flavors balanced and allow you to customize the sweetness and spices to your liking.
Is it possible to make this custard dairy-free?
Absolutely! You can replace the milk and Pet milk with unsweetened almond milk or coconut milk. Additionally, using a dairy-free butter substitute will keep the dish entirely dairy-free while still maintaining a rich flavor.
How do I know when the custard is done baking?
The custard is done when the edges are set and the center has a slight jiggle. A toothpick inserted into the center should come out mostly clean. Keep an eye on it as baking times can vary slightly based on your oven's calibration.
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).