Arrow Fat Left Icon Arrow Fat Right Icon Arrow Right Icon Cart Icon Close Circle Icon Expand Arrows Icon Facebook Icon Instagram Icon Pinterest Icon Youtube Icon Hamburger Icon Information Icon Down Arrow Icon Mail Icon Mini Cart Icon Person Icon Ruler Icon Search Icon Shirt Icon Triangle Icon Bag Icon Play Video
  • Pumpkin Custard Recipe
  • Rebecca Prowse
  • handmade bowlpumpkin custardrecipe

Pumpkin Custard Recipe

Pumpkin Custard Recipe

Working into the wee hours of the morning, several days in a row, I need a little something tasty to satisfy my grumbly tummy and this week, Pumpkin Custard is hitting the spot just right. It's so incredibly simple to make I wonder why this hasn't been a staple in my kitchen.

In the studio, I only have a convection/toaster oven, not a full size stove. I've found with pumpkin, the only finicky bit is that different ovens will cook it at a slightly different rate.  No worries.  The last ten to fifteen minutes, just check it every few minutes to make sure it doesn't overcook.

The pumpkin custard is baked in my ten inch handmade ceramic baking dish, but you can also use a loaf pan, 9x9 baking pan, round pie pan, heck, you can put it into a pie shell for a really delicious pumpkin pie. The size of the pan may affect that last few minutes of cooking, but it won't be significant.

Tools I use in the kitchen are simple.  One big handmade mixing bowl, a whisk, measuring cups, measuring spoons, and a rubber spatula. You're welcome to use a hand mixer if you want, just keep it on low.

Ready? Here we go.

RECIPE:

1 12 oz can pumpkin

1 12 oz can Evaporated Milk

2 large eggs

3/4 cups sugar 

1 teaspoon real vanilla

1 teaspoon pumpkin pie spice

1 teaspoon Saigon Cinnamon if you can find it. Any cinnamon will work but, oh man, the Saigon Cinnamon is freaking delicious

Pinch of Cardamom (Not necessary but I think it adds a little extra something yum)

For whipped topping:

1 pint heavy cream

2 Tablespoons powdered sugar

 

So here's the hard part, mixing it all together.

In your large mixing bowl, beat 2 eggs until a little frothy.  Add sugar, vanilla and spices. Mix 'em a little more. Add pumpkin and stir, finally add the evaporated milk and stir just until it's all incorporated.

Pour the mixture into your baking dish.

Really.  That's it.

Place the baking dish into a cold oven and turn on to 350 degrees. Set your timer for 40 minutes. At 40 minutes, check it. The desired custard will be just starting to crack on the top and darkening around the edges. It will be firm, but still wiggle like pudding, not as much as gelatin. If it's still too liquid, just give it 10 more minutes and check again. Still not done? Give it 5 more minutes at a time until it is. 

I've found that in my convection/toaster oven it takes 55 minutes. In a regular electric or gas oven it's usually closer to 40-45 minutes. Don't be alarmed if it takes longer, it may just be that the oven didn't heat up as fast. No worries.

When it's finally done, remove it from the oven and allow it to cool. 

I like my pumpkin custard chilled in the refrigerator with fresh whipped cream.

To make the whipped cream, place the heavy cream and powdered sugar in your clean mixing bowl and whisk (or use your mixer) until stiff peaks begin to form.

Enjoy your Pumpkin Custard in a handmade ceramic bowl with a dollop of fresh whipped cream and maybe even a dusting of Saigon Cinnamon.  Yum.

 Pumpkin Custard in Noodle Bowl

 

 

  • Rebecca Prowse
  • handmade bowlpumpkin custardrecipe