Pumpkin Pie Custards
Try these pumpkin pie-inspired custards for a twist on the classic Thanksgiving dessert.
Photo: Kitchen Confidante
Each year, when we gather around the Thanksgiving table, there are certain dishes we rely on to grace the table. There will always be turkey, with my husband's family recipe for oyster stuffing. There will always be a large fluffy bowl of mashed potatoes, served with our traditional giblet gravy. If I were to dare change any of these Thanksgiving staples, my family may stage a rebellion.
Photo: Kitchen Confidante
But it's nice to shake things up a bit, and as much as we look forward to our favorite dishes, we also look forward to trying something new. This classic dessert with a twist has been approved by my family. Perhaps it will make an appearance at your turkey dinner this year!
Photo: Kitchen Confidante
This custard has all of the flavors of pumpkin pie—cinnamon, pumpkin, nutmeg—but in a new package and with a hint of ginger. Top it with whipped cream and a crunchy cookie, to mimic the texture of a flaky pie crust.
Pumpkin Pie Custards
Serves 4-6
Ingredients:
4 egg yolks
1 can condensed milk
1 cup half and half or heavy cream
1 cup pumpkin puree
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon vanilla
Whipped cream, for serving
Cookie, for serving
Preheat the oven to 350 degrees F.
Prepare 4 to 6 ramekins, a deep sided baking pan with handles, and a kettle with boiling water.
Whisk the egg yolks at high speed for about 1 minute. Add condensed milk, half and half (or cream), pumpkin, sugar, cinnamon, ginger, nutmeg, and vanilla. Whisk until well-incorporated. Strain, using a cheesecloth if necessary, and pour into ramekin(s).
Place ramekins in a large baking pan. Add hot water to come up to half way up the mold. Lightly cover with foil. Bake for about 1 hour, or until the custards are set in the center. (Alternative method: In a large pot, boil about 1 inch of water. Place mold in pot. Simmer for 40 minutes or until firm.)
Let custards cool, then chill in the refrigerator. Serve with whipped cream and a cookie, if desired.
