Forget the fuss of a traditional pumpkin pie! This creamy, dreamy pumpkin pie custard is a much simpler, equally delicious alternative, perfect for those busy weeknights or when you crave a comforting fall dessert without the lengthy baking time. It’s a healthy, homemade treat that’s sure to become a family favorite. This easy recipe is perfect for beginner cooks and seasoned bakers alike, resulting in a quick dinner dessert that's sure to impress.
Ingredients:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Optional: Whipped cream and pecan pieces for garnish
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or individual ramekins. This prevents sticking and ensures easy serving.
Combining the Ingredients:
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until completely smooth and well combined. A hand mixer can make quick work of this!
Baking the Custard:
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Pour the mixture into your prepared baking dish. Place the dish in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the smaller dish. This creates a water bath, ensuring even baking and preventing cracking.
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Bake for 45-55 minutes, or until the custard is set around the edges and just slightly jiggly in the center. A toothpick inserted near the center should come out with just a few moist crumbs attached.
Cooling and Serving:
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Remove from the oven and let the custard cool completely in the water bath. Then, carefully transfer it to the refrigerator to chill for at least 2 hours, or preferably overnight. This allows the flavors to meld and the custard to set completely, resulting in a smoother, richer texture.
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Once chilled, serve your pumpkin pie custard. Top with whipped cream and pecan pieces for an extra touch of elegance and flavor, if desired.
Tips and Variations:
- For a richer flavor: Use whole milk instead of evaporated milk. You might need to increase the baking time slightly.
- Spice it up: Add a pinch of cayenne pepper for a warm, spicy kick.
- Make it festive: Add a teaspoon of vanilla extract for a classic holiday touch.
- Individual servings: Bake the custard in individual ramekins for a beautiful presentation and portion control. Adjust the baking time accordingly – smaller portions will bake faster.
- Dairy-free option: Substitute the evaporated milk and eggs with a dairy-free alternative like full-fat coconut milk and flax eggs. Adjust sweetness as needed.
Nutritional Information (per serving, approximate):
Calories: Approximately 200-250 (depending on serving size and additions)
This delightful pumpkin pie custard is a perfect healthy meal option for a quick and easy dessert. It's a delicious way to enjoy the flavors of fall without the extra calories and effort of a traditional pie. Enjoy!