Pumpkin Custards

Boo.

Hoo. I am pretty sure most American children believe that pumpkins come in but two forms: the ones with triangular eyes that they see on front stoops around Halloween, and the ones grown in cans at the giant Libby’s Pumpkin Farm.

Pumpkins are colorful forms of winter squash, cooked by peoples all over the world as everyday food. We Americans confine ourselves to using the pumpkin’s flesh in purée form (see: Libby’s, Thanksgiving, and pumpkin pie). Of course, our common USA pumpkin’s primary purpose is as a jack o’ lantern.

Here’s a terrific recipe using adorned purée of pumpkin. It’s a delicious dessert come Fall or Winter.

Or, even Halloween.

Pumpkin Custards
Makes 6 8-ounce or 3 16-ounce custards.

Ingredients
1 15-ounce can pumpkin purée
1 cup evaporated milk
2/3 cup brown sugar
2 large eggs plus 1 egg yolk
1 1/2 to 2 teaspoons spice mix (see note)
1 teaspoon vanilla extract
1/2 teaspoon kosher or fine sea salt
Unsalted butter, at room temperature, or cooking spray
Whipping cream, whipped with powdered sugar
Candied pecans (optional)

Directions
Arrange a rack in the middle of the oven and heat the oven to 350 degrees.

In a large bowl, with a mixer or a stout whisk, mix the pumpkin, evaporated milk, brown sugar, eggs, spice mix, vanilla extract, and salt until uniformly smooth.

Butter (or use cooking spray) 6 8-ounce or 3 16-ounce ovenproof ramekins or small casseroles and evenly divide the custard batter among them. Place the cooking containers in a large high-sided roasting pan and pour very hot water into the pan to reach 1 inch up the sides of the pan.

Carefully transfer the roasting pan to the oven and bake, uncovered, until a knife or toothpick inserted into the center comes out clean. (About 60-70 minutes for the 6 ramekins or up to 85 minutes for the small casseroles.)

When done, transfer to a rack to cool. Serve warm, at room temperature, or cool, with the whipped cream and optional candied pecans.

Note: Powdered "pumpkin spice" mixtures are available, or make a spice mix of your own. I often use Moroccan ras el hanout or the Emirati blend called "bzar" (among other spices, bzar mixes both the savory and sweet powders of coriander, cumin, allspice, ginger, nutmeg, turmeric, cinnamon, black peppercorn, and clove, along with the occasional powdered dried chile).

More on Cooking With Pumpkins on this site.
And here’s a video where I show you How to Make Pumpkin Fries.