Creamy Pumpkin Custard
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Serves: 6
Ingredients
  • 1 15-ounce can pumpkin puree, OR 2 cups cooked pumpkin (canned or cooked squash or sweet potato may also be used)
  • 1 cup coconut milk (if using canned, shake before opening, stir after opening, and refrigerate or freeze the rest for another use)
  • 4 eggs
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 vanilla bean, split and scraped (see Note) OR 1/2 teaspoon vanilla extract
  • 6 pitted dates
Instructions
  1. Preheat oven to 350°F.
  2. Prepare the baking dish: Place a tea towel or lightweight dish towel, folded to lie flat, in the bottom of a 9- by 13-inch baking dish. Place 6 ramekins or heat-safe baking cups on the towel in the baking dish.
  3. Place all ingredients in blender and blend at high speed until well-combined and the dates are completely incorporated. Stop the blender and scrape the sides once or twice if necessary. Pour mixture into the ramekins and place the pan in the oven. Pour hot water into the pan to a half inch to inch from the tops of the ramekins.
  4. Bake 40 to 60 minutes or until a knife inserted in the center of one of the custards comes out mostly clean. (Custards will continue to bake for a few minutes after you take them out of the oven.) Serve warm, room temperature or cold. Store custards in refrigerator covered loosely with waxed paper or plastic wrap. Best within 2 to 3 days.
Note
To scrape the vanilla bean, split it open or in half lengthwise with a sharp knife or kitchen shears. With the tip of a table knife, scrape out the seeds. To make use of the pod: Allow to dry and grind in a clean coffee grinder or with a mortar and pestle. Add the powder to baked goods or other recipes that call for vanilla.
Nutrition Information
Calories: 185; Fat: 13g; Carbohydrates: 15g; Sugar: 9g; Sodium: 101mg; Fiber: 4g; Protein: 6g; Cholesterol: 109mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/04/10/creamy-pumpkin-custard-as-a-side-dish-dessert-or-snack/