Pumpkin custard is perfect for times when you need a tasty dessert fast. Think of this recipe like pumpkin pie in a bowl. Creamy, spicy, and not too sweet, this dessert is a delicious and nourishing treat. Sunflower butter or pumpkin seed butter can substitute for the almond butter to make this treat nut-free.
These pumpkin custards will satisfy your pumpkin cravings. They are everything you love about pumpkin pie without having to worry about the crust!
WHY WE LOVE THIS RECIPE
- Make-ahead dessert. You can make it up to a day ahead and store it in the fridge until you're ready to serve it, covered tightly.
- Loved by all! This pumpkin custard is a great addition to your menu that is good for all (it is gluten-free too!)
- Quick and Easy to make. It only takes a few minutes to prepare, and the finished product is delicious!
INGREDIENTS
Here’s what you need for Pumpkin Custard:
- Pumpkin
- Almond Butter
- Coconut Milk
- Maple Syrup
- Agar Powder
- Warm Water
- Vanilla Bean Powder
- Pumpkin Spice
- Sea Salt
- Optional: Nutmeg
INGREDIENT NOTES
- Vanilla: Even in desserts, if you use vanilla, you should also use salt to help bring the flavor of the vanilla to the forefront.
- Almond Butter: Check the almond butter recipe on the package if you are using store-bought almond butter.
- Agar Powder: Use agar as a great vegan substitute for gelatine or in baking, a way to improve the consistency of preserves and dressings, and as an alternative to eggs.
HOW TO MAKE PUMPKIN CUSTARD: STEP-BY-STEP INSTRUCTIONS
Prep and cook the pumpkin if using: Cut the pumpkin in half. Use a large spoon to remove the seeds. Cut into big chunks. Place the chunks into a medium size saucepan. Add enough water to cover the bottom of the pan by one inch. Cover and bring to a boil over medium-high heat. Reduce to simmer on medium-low, covered, for 25 minutes, or until easily pierced with a fork. Transfer to a blender and blend until smooth.
In a small bowl, mix together the agar powder and warm water.
In a blender or food processer, combine ¾ cup of the pumpkin purée, coconut milk, maple syrup, almond butter, pumpkin pie spice, sea salt and vanilla bean powder. Blend for a minute or two. Transfer to a medium saucepan.
Over medium-high heat, bring the pumpkin mixture to a gentle boil, stirring occasionally. Stir in the agar-water mixture. Whisk well. Reduce the heat to low, cover, and cook for 20 minutes, whisking occasionally.
Meanwhile, make the coconut whipped cream: Place the heavy coconut cream, powdered monkfruit sweetener and vanilla bean powder in a blender. Blend until smooth. Drain any excess liquid that separates from the cream. Set aside. I don’t recommend chilling as it will get too hard.
Remove the pumpkin custard mixture from the heat. Transfer to 3 or 4 small pudding dishes. Cool to room temperature, then chill for 1 hour before serving. Serve the pumpkin custard with a dollop of coconut whipped cream and a pinch of nutmeg.
In a mixing bowl, place the softened butter and powdered sugar. Use a hand mixer to whip until fluffy. This will take about 10 minutes. Add the vanilla extract and lemon juice and mix again briefly to incorporate. Transfer the vanilla cream filling to a piping bag fitted with a large star or round piping tip.
EXPERT TIPS
- All-purpose flour: The majority of cookie recipes call for pastry or all-purpose flour. Cookies that are baked with cake flour, which has a lot of starch, or bread flour, which has a lot of gluten protein, tend to spread less.
- Butter: Because there is no "industry standard" - baking recipes typically call for unsalted butter.
- Cornstarch: Cornstarch contributes to the creation of a crumbly and tender dessert-like texture when added to cake, cookie, and shortbread recipes.Cornstarch is frequently utilized as an anti-caking agent in commerce.
FREQUENTLY ASKED QUESTIONS
What are the 3 types of custard?
While stirred custards can be much runnier and typically only contain the yolks, baked custard is typically firmer and made with whole eggs. Steamed custards tend to be made with broth or plant-based milk rather than dairy, which is more common in Asia.
What is pumpkin mousse made of?
Whipped cream, pumpkin puree, sugar, and comforting spices are the ingredients in pumpkin mousse.
What is the most popular dessert made from pumpkins?
Thanksgiving simply isn't the same without a slice of delicious pumpkin pie. A bite into that smooth pumpkin filling with its flaky crust and classic pumpkin spice flavors is the best thing.
What can you make out of a pumpkin?
There are a lot of pumpkin recipes that you can try like pumpkin pie, pumpkin soup, toasted pumpkin seed (pepitas), pumpkin spice latte, and many more!
What is the most popular dessert for Thanksgiving?
Pumpkin pie and pumpkin spice latte are the classic Thanksgiving flavors.
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Easy Turkey Recipe
- Yield: 8-10 servings 1x
Ingredients
10-12 lb turkey, fresh or frozen and fully thawed
2 Tbsp coarse salt (I used pink Himalayan salt)
2 Tbsp brown sugar
½ cup (1 stick) unsalted butter, softened
1 lemon, zest removed and reserved
2 cloves garlic
1 Tbsp minced parsley
1 Tbsp minced fresh rosemary
1 teaspoon minced fresh sage
1 Tbsp minced fresh thyme, plus several sprigs
1 small onion
3 stalks celery
2 carrots, peeled
1 apple, cored
2 cups chicken broth
1 cup mirin rice wine (or white wine)
Optional: Black or white pepper
Garnishes for serving: sliced citrus, fresh herbs, and fresh cranberries
Instructions
1.) Prep the turkey: 24 to 48 hours in advance of when you plan to cook the turkey, dry the turkey with paper towels. Remove the giblets. Save those to make gravy. Place a small rack in a roasting pan that will fit in your refrigerator. Or you can use a small baking sheet. Place the turkey on top of the rack. Tuck the wings underneath the turkey.
2) Dry brine the turkey: In a small bowl, combine the salt and brown sugar. Stir well. I didn’t add any pepper but feel free to add some black or white pepper to taste. Sprinkle this mixture all over the turkey as well as inside the cavity. Gently press the salt-sugar mixture into the skin. Place the prepared turkey, uncovered, in the refrigerator for 24 to 48 hours. This will help to dry out the skin, resulting in a nicely browned turkey with tender meat. NOTE: On the day you will be roasting the turkey, take the dry brined turkey out of the refrigerator to rest at room temperature for one hour prior to roasting.
3.) Prepare the herbed butter: Place the softened butter in a small bowl. Add the lemon zest, garlic, minced parsley, rosemary, sage and thyme. Stir together.
4.) Prep the vegetables and apple: Cut the onion into big chunks. Slice the celery and carrots into 1-inch pieces. Chop the cored apple into big chunks. Set aside a handful of the chopped onion and a few pieces of apple to stuff inside the turkey.
5.) Preheat the oven: Ten minutes before you plan to roast the turkey, preheat the oven to 350 degrees F.
6.) Prepare the roasting pan: On the bottom of the roasting pan, place the chopped onion, celery, carrots and apple. Place the roasting pan rack on top. Add the chicken broth and mirin rice wine. Then place the turkey on top. Stuff the inside of the turkey with ½ of the lemon, a few sprigs of the thyme, a handful of chopped onion and a few chunks of the apple.
7.) Butter the turkey: Use a silicone brush to lightly brush the outside of the turkey with some of the herbed butter, especially the turkey breast and legs. Reserve most of the butter to use underneath the skin. Use your fingers and/or a small spatula to release the turkey breast skin from the flesh. Now spread the butter under the skin on both sides. Spread any remaining butter over the turkey.
8.) Roast the turkey: Lightly cover the prepared turkey with a sheet of parchment paper and a sheet of aluminum foil (or just foil). Place the turkey in the oven and roast for 13 minutes per pound. Increase the time to 15 minutes per pound if you fill the cavity with stuffing instead of the apple, onion, thyme and lemon. Cooking times may vary and I have sometimes had to cook turkey longer than the recommended cooking time after checking the internal temperature with an oven thermometer. Always go by the thermometer reading and make sure it reaches 165 degrees F. in three different places. Check the joint between the thigh and body, the thickest part of the breast and the joint between the thigh and the drumstick. If it doesn’t, roast the turkey longer until it reaches 165 degrees F.
Notes
Serving suggestions: Once the turkey is finished, remove from the oven and let it rest for 30 minutes. Transfer the cooked turkey to a serving platter to carve. Save any drippings on the bottom of the roasting pan to use to make gravy. Garnish the turkey by surrounding it with sliced citrus, fresh herbs, and fresh cranberries. Serve with gravy.
- Category: Dinner
TRY THESE HEALTHY COOKIE RECIPES NEXT:
- Pesto is one of the easiest things to make, and it can dress up not only pasta but roasted root vegetables or a wrap. This recipe uses zinc-rich pumpkin seeds instead of traditional pine nuts.
- Pumpkin seeds may be small, but they are associated with several health benefits. Learn how to toast pumpkin seeds here!
- You must try our Vegan Paleo Pumpkin Pie with a Keto Option!
- Here is another great Pumpkin Pie recipe you can try for your family!
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