The perfect dessert to have in autumn and a delicious way to celebrate Thanksgiving month. I always use canned pumpkin, but this year I decided to make it with Dominican auyama pumpkin from our farm, harvested just in time! I hope you enjoy this pumpkin delight.
Step by step photos and in español: Aquí
Recipe for a Delicious Gingered Pumpkin Custard
¾ cup sugar
1 ½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
1 can ( 15 ounces) solid- pack pumpkin or fresh pumpkin see note below.
1 ¼ cups half-half
2-3 teaspoons ground ginger
Whipped cream for decorating (optional)
Sprinkles for decorating (optional)
1. Preheat oven to 375 F grease 1 ½ quart casserole or 8-inch glass baking dish. Variation: for individual servings, pour custard mixture into 6 or 8 ramekins or custard cups. Place on a baking sheet. bake for 35 to 40 minutes or until knife inserted in center comes out clean.
2. Combine sugar, eggs, cinnamon, salt and nutmeg in medium bowl; mix well. Add pumpkin and half-and-half, mix until well blended. Pour into prepared dish. Sprinkle ginger evenly over top of pumpkin mixture.
3. Bake 45 minutes or until knife inserted in center comes out clean. cool in wire rack at least 20 minutes before serving. serve warm or at room temperature. garnish with whipped cream and sprinkles.
Substitute for canned pumpkin: You'll need 3 pounds of pumpkin, after boiling and draining it reduces to approximately 1 pound and a little more (16oz).
Steam cook with very little water until pumpkin is tender. Mash and drain well in a strainer or cheesecloth to remove as much water as possible. It is best to use the pumpkin that is best to make pies, but in this case I used the auyama which is the pumpkin grown here in D.R. The only variation that I found with the auyama pumpkin, is that custard comes out darker in color and has a more fibrous texture, but it’s equally delicious.
He who is not with me is against me, and he who does not gather with me scatters. - Matthew 12:30