Pumpkin Custard


We enjoy this Pumpkin Custard during the Fall and Winter as a fairly easy to make dessert that also is quite healthy. The ingredients are simple and easy to find, for the most part. It tastes, unsurprisingly, a bit like pumpkin pie without the crust.





Pumpkin Custard

1 can pumpkin*
2 ripe bananas
¼ cup date sugar**
1 teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon nutmeg
½ cup pecans

Preheat oven to 350 degrees.

Place all ingredients except pecans in food processor. Blend until smooth.

Break pecans into small pieces.

Spread pecans evenly over the bottoms of 4 large ramekins or 8 small ramekins. 

Spoon pumpkin mixture on top of pecans. Spread evenly.

Bake 20-25 minutes.***

Remove from oven. Cool on counter until easy to handle. 

Further cool in refrigerator for 2-3 hours to set into a custard-like texture.


* I use canned pumpkin for this recipe because it saves time and is easily available. One could also cook down and puree a pumpkin if desired. That has the potential to create more pumpkin than one would need to make this recipe though, so it might require some adjustment.

** I used maple syrup this time because I was out of date sugar. It works as well but doesn't have the nutritional value of date sugar. I've also used maple sugar in this recipe which provides a very pleasant flavor but again doesn't have the nutritional value of date sugar.

*** Custards are often cooked in a water bath. The one time I tried this one in a water bath, it didn't turn out very good, so I stopped using the water bath and it seems to develop a nice creamy texture without it.

Note: I use organic ingredients whenever possible.

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