One of my friends, Colleen mentioned that her family loves pumpkin custard each year instead of pumpkin pie. She makes hers from fresh pumpkin. She said it was easier than dealing with piecrust and she and her family like the custard better.
It sounded so delicious, I wanted to try a variation of the Pumpkin Custard.
I tried making it different ways to find the easiest, most foolproof and quick way to create it. I decided since we are talking easy that I would use canned pumpkin. However, if you use fresh pumpkin what Colleen does is cut up the pumpkin in large chunks, roasts it; takes out the seeds then she scoops the flesh into freezer ziplock bags and freezes it. When she wants to use it; it is all ready to go.
If you use fresh pumpkin Colleen said she puts the pumpkin and pumpkin custard ingredients in a blender. The blender ensures that there are no strings from the pumpkin; and it makes the pumpkin custard light and ‘almost fluffy’.
I tried using electric hand mixer and the blender method. I tried cooking it in my instant pot and in a bain marie ( a cute term for hot water bath). No silly! You don’t put it in your bathtub!!
The instant pot the Pumpkin Custard cooked a bit too much and the custard cracked but it tasted yummy still. I did a high pressure with natural release for 10 minutes. I think next time I’ll do it for 6 minutes- how is that for fast dessert? My family raved about the flavor and the texture.
The Bain Marie the texture, flavor were perfect and the top did not crack.
You can also add a crunchy caramel layer as you would with creme brûlée.
I really like mixing it all up in a blender the texture was amazing and it was so easy! This really was good you could double or triple the batch and it would be just fine.
Ok, I want to know what you come up with when you make pumpkin custard. It is so fast to make it you won’t want to wait for Thanksgiving! Enjoy!
PS- Want to save this recipe for later? save it to Pinterest!
Fast, Fabulous Pumpkin Custard that you will want to make over and over!
- 4 ounces cream cheese, softened
- 1 cup pumpkin purée
- 1 egg, plus
- 1 egg yolk
- 1/2 cup half and half or canned coconut cream-mixed well
- 2 tablespoons melted butter (I used Kerrygold butter)
- 1/2 teaspoon vanilla extract
- 1/3 cup sugar may use coconut palm sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 pinch ground cloves
- 1/8 teaspoon kosher salt
Preheat oven to 350 degrees F.
Put all the ingredients in blender, blend well, (may also use hand electric mixer but blender does make custard lighter).
Pour 1/2 cup each of the pumpkin custard into 5- 8-ounce size mason jars or ramekins. Place ramekins in a larger casserole pan add water to the pan -half way up. bake 30 minutes. Turn off oven - leave them in the oven for a little while until they cool off this will prevent the custard from cracking.
Serve with whipped cream and freshly ground nutmeg or sprinkle tops with 1 tablespoon of sugar for each custard and using chef torch make crunchy caramel coating.
If using instant pot, put 1 inch of water in bottom of Instant Pot, place rack in Instant pot; place ramekins or mason jars with the custard in Instant pot; may need to use another rack on top of ramekins if needed. Process on high pressure for six minutes, natural release. Enjoy!
Products used in this recipe:
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Download Betty's Ultimate Pumpkin Recipes!
Bettys Ultimate PumpkinRecipes.pdf. Fast, amazing recipes that will Wow your friends and family.
Gluten-Free, AIP and Paleo Options