Pumpkin is one of those comfort foods that you love to eat around Thanksgiving and Christmas. This Pumpkin Custard is good warm or cold. We prefer it cold any time of the year !
Usually Pumpkin is paired with Brown Sugar and Cinnamon. This recipe caught my eye as the main focus is Coconut Milk and Maple Syrup in addition to the usual spices. It’s a lighter custard unlike the heavier versions used for Pumpkin Pie filling.
This Pumpkin Custard recipe is easy to make too. Whisk it by hand or combine in a blender. To reduce the calories without sacrificing sweetness, you can use Green Stevia to enhance the Maple Syrup. For some reason our family doesn’t like Nutmeg, so we substitute with Allspice.
RANT: Save the Pumpkins ! Be a Pumpkin Beggar. It’s such a shame to see people pay for fresh produce, chuck it in the Bin, then pay again for a canned product. DIY ! I cut away the candle drippings, wash the rind & chop up my Halloween Pumpkin to fit into a large roasting pan. Pumpkins are 90% liquid. If you add any water, serve with a ladle! Bake at 350 for an hour, then food process in batches. I freeze 1 cup portions in zip lock bags. Usually around 10 cups. I’ve used it for pies but some experts say you should use denser, smoother canned pumpkin for that purpose. Read more…