Pumpkin custard is a variation on the classic one, in my opinion, very useful for making autumn desserts at this time.
We can fill cream puffs, cakes, and desserts in glasses with it, in short, we can have a lot of fun !!!
A very simple recipe, as for the pumpkin, I recommend preparing it the day before to optimize time.
For a quicker option, you can boil the pumpkin instead of baking it, but I don’t like it because boiling loses flavor.
Later on, you’ll see what I made with it, I’ll just say it’s obviously going to be a dessert, it will be spoonable, and it will be super delicious.
It can be stored in the fridge for 2-3 days and alternatively can be frozen, the only downside is that once thawed, you might need to add a teaspoon of cornstarch, as it might release some water.
If you make this recipe, or others from my blog, feel free to send me a photo of your recipe, if you’d like I’ll feature it on my fb page under your name.
About 756 total Kcal
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 2 Minutes
- Portions: Quantity to fill a small cake.
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for making the Pumpkin Custard
- 3.5 oz pumpkin (in puree – raw weight about 9 oz)
- 1 1/4 cups whole milk
- 2 egg yolks
- 3 tbsps cornstarch
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Preparation of the Pumpkin Custard
First, let’s deal with the pumpkin, remove the skin, cut into slices, and place on a baking sheet lined with parchment paper, then in a preheated oven at 356°F for about 20 minutes.
Once cooked, puree it with an immersion blender.
Alternatively, once the pumpkin is peeled and sliced, boil it in a pot with water, and when it is soft, drain it and mash it.
After obtaining the pumpkin puree, in a high-sided pot, place all the ingredients as listed and mix well or use an electric whisk.
Put the pot on the stove and start cooking over low heat, stirring often.
Once the cream is quite firm, remove it from the heat, transfer to a container or plate, cover with plastic wrap in contact with the cream, and let it cool.
When it has cooled a little, put it in the fridge for at least 1 hour before using it for any purpose.
