It’s officially pumpkin season! San Diego weather may change its mind on a daily basis, but pumpkin everything gets the green light in my book! Today I’m sharing the recipe for a ginger-maple pumpkin custard topped with a pepita streusel. This creamy alternative to pumpkin pie is made extra gingery with both fresh and dried ginger, and sweetened with maple syrup.
The pumpkin custard is gluten-free, with no refined sugars, and no cans. Like in my pumpkin smash cake recipe, I won’t tell anyone if you speed the recipe up with canned pumpkin, but try a real pumpkin one time so you can taste the difference. I use whole cow milk, but you can substitute any milk alternative. This custard is adapted from the filling for the real pumpkin pie recipe. We topped it with real whipped cream (get the “real” food trend?) and a pepita (pumpkin seed) streusel. Find the streusel recipe here.
-
- Prepping pie pumpkins
-
- Grating ginger
-
- Bake in a water bath
Papa Bird and the little birds grew pumpkins this year from seeds saved from last year’s sugar pie pumpkins. Specialty Produce is also fully stocked with baking and decorative pumpkins.
![[Recipe] Ginger Maple Pumpkin Custard with Pepita Streusel (whole, unrefined ingredients, gluten-free)](https://i0.wp.com/babybirdsfarm.com/wp-content/uploads/2015/11/Recipe-Ginger-Maple-Pumpkin-Custard-with-Pepita-Streusel-whole-unrefined-ingredients-gluten-free-from-%40BabyBirdsFarm.png)
Try the recipe today and you just might be eating this surprisingly healthy custard for dessert and breakfast. Or else pin the recipe to save and try later!
- 2 cups roasted and pureed pumpkin (1 sugar pie pumpkin or 1 15 oz can of pureed pumpkin)
- 1 teaspoon freshly grated ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon allspice
- ½ teaspoon salt
- 3 large eggs
- ½ cup maple syrup
- 1 cup whole milk
- Prep pumpkin (see notes) or use canned (I won't tell anyone, but try a real pumpkin one time so you can taste the difference.)
- Preheat oven to 350* F.
- If you are using homemade pureed pumpkin, add the rest of the ingredients into your food processor or blender. Mix until combined.
- Place six to eight custard dishes or ramekins inside of a large roasting pan. Fill the small dishes/ramekins with the pumpkin batter. Pour water into the large pan, being careful not to splash water into the custards. Fill the pan until the water level is even with the level of the batter in the small dishes. Bake for 40-45 minutes or until the center of the custards are "set."
- Remove the custards from the water bath and cool on a wire rack.
- Serve with streusel and/or whipped cream.
Allow pumpkins to cool (they can be refrigerated over night.) Peel off the skin, and any overly browned parts.
Place the flesh of the pumpkin in a food processor or good blender and puree until smooth.
Leave the pumpkin in the processor or blender, and add the rest of the custard ingredients.
An average sized pumpkin makes about 2 cups of pureed pumpkin. A little more or a little less is fine.
2. Nutrition figures are for 8 servings. I made 6 large custards, and we felt full after half, so it could easily serve 12. I split the difference and calculated for 8. Nutrition is also for the custard as written, and does not include streusel or whip cream topping.
3. Streusel recipe here.
3 responses to “Pumpkin Custard with Ginger and Maple”