It’s with great sadness that I post my last pumpkin recipe of the year. This one – for pumpkin eggnog custard – happens to be one of my favorites, as it’s essentially pumpkin pie filling with a hint of eggnog. The result is a creamy, rich pumpkin pudding without the hassle of a pie crust. Because seriously, crust … ain’t nobody got time for that!
While I’m not a huge fan of pumpkin pie spice (I like the ability to control the amount and variety of spice in the custard), use it if it’s all you have on hand. I also find the custard bakes more evenly when the ramekins are placed in a hot water bath (instructions are below). Enjoy!
PUMPKIN EGGNOG CUSTARD
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large fresh eggs
15 ounces pumpkin puree
6 fl. oz. evaporated 2% milk
6 fl. oz. eggnog
1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Mix sugar, salt and spices in a small bowl; set aside. In a large bowl, lightly beat eggs. Add pumpkin and sugar-spice mixture and stir until well combined. Gradually stir in evaporated milk and eggnog.
3. Divide custard batter between 6 ramekins and place in large casserole dish. Add hot water to the dish until it reaches halfway up the sides of the ramekins. Bake for 40 to 50 minutes, or until a knife inserted into the center of the custard comes out clean. Serve cold or slightly warm.
(re-posted from my old blog, Cucina Fresca)