I can't believe that Thanksgiving is next week already!
We have had such a mild November. Highs in the 50s and 60s. It feels more like October! It just doesn't seem that I've been able to squeeze in enough pumpkin desserts before Turkey Day.
If you're looking for an easy way to get your pumpkin fix, this custard is definitely the ticket. All you need to do is whisk together the custard ingredients, pour into ramekins, and bake until set. Serve with nutmeg whipped cream and a sprinkling of freshly grated nutmeg on top and this will seem like a fancy dessert.
Easy Baked Pumpkin Custard
adapted from Primal Palate | makes 6 servings | PRINT
- 15 ounces pumpkin puree, canned or homemade
- 11 ounces heavy cream (about 1 1/3 cups)
- 2 large eggs
- 3/4 cup coconut sugar, organic cane sugar, sucanat, etc.
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon cardamom
- a few grinds of black pepper
- 1/2 teaspoon salt
Preheat oven to 350 degrees F (175 C). Place 6 ramekins on a shallow rimmed baking sheet.
Whisk together all ingredients in a medium bowl. You could also use a blender to do this.
Fill ramekins about 3/4 full with the custard. Bake for about 35-40 minutes, or until just set.
Cool for a bit. Serve warm or room-temperature with whipped cream (sweetened with maple syrup and flavored with a bit of vanilla extract and freshly grated nutmeg). Sprinkle extra nutmeg on top.