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| Pumpkin Custard/Pumpkin Pie Filling |
Pumpkin (cushaw or other winter squash) Custard Recipe
•2 Cups of Puree made from pumpkin or other winter squash
•9 egg yolks, beaten
•2 cups of heavy cream
•1/4 Cup Maple Syrup (or 1/2 cup sugar if you prefer)
•1/2 tsp ground cinnamon
•1/4 tsp ground nutmeg
•1 tsp vanilla extract
•dash of sea salt
Preheat oven to 350F.
Whisk all the ingredients together until creamy. Heat the mixture over a double boiler and stir continuously until the mixture is thick and will coat the spoon.
Pour into a baking dish and bake for 30-40 minutes, or until a toothpick inserted into the center comes up clean. Serve hot or cold.
If you do not have a double boiler, you can make do by setting a smaller pot over a larger pot of boiling water.
Tip: I remember my grandmother making custard by placing it inside a larger dish in which she poured boiling water to surround the custard while it baked. This helps the custard bake evenly.
Pour into a baking dish and bake for 30-40 minutes, or until a toothpick inserted into the center comes up clean. Serve hot or cold.
If you do not have a double boiler, you can make do by setting a smaller pot over a larger pot of boiling water.
Tip: I remember my grandmother making custard by placing it inside a larger dish in which she poured boiling water to surround the custard while it baked. This helps the custard bake evenly.
If you have access to fresh milk, free-range eggs, local maple syrup, and top-quality vanilla, it will take this dish from great to over the top.
ENJOY!!!!