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Lilly’s Table

 
 
© Lillys-Table.com Photo of Baked Pumpkin Custards
 

Tags: Gluten-Free Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Baked Pumpkin Custards

 

Baked in small dishes these are basically crustless pumpkin pies. Therefore, feel free to pour this into a crust if you prefer. A dollop of our Persimmon Cream completes this dish, but plain, lightly sweetened whipped cream works well too.

Ingredients

  • 1¾ cup pumpkin, or 15 ounce can
  • ½ cup honey, or maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • 2 eggs, beaten
  • ¾ cup milk, or evaporated, almond or coconut milk
  • 1 tablespoon butter, unsalted, or coconut oil

Serving Size: 4 People

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Preparation Instructions

Preheat oven to 425. Whisk together the cooked pumpkin, honey, cinnamon, ginger, cloves and salt. Taste and add more spices to your personal desire.

Whisk in the eggs and drizzle in the milk.

Grease 4-6 small dishes with butter or coconut oil. Pour the pumpkin custard in small dishes. Place in a larger casserole dish. Place in the oven and then pour a few cups of water into the casserole dish.

Bake for 15 minutes. Reduce the temperature to 350 and bake for 25-35 minutes until a toothpick inserted in the center comes out clean.

Serve with a dollop of whipped cream if desired.

This works well as pie filling too. Just skip the water bath and bake about 10 minutes longer for the second half of baking. Here is a pie crust recipe if you are going that route. You will simply pour the filling into the raw crust in the pie pan and then bake for 25-35 minutes until a toothpick inserted comes out clean.