If you like pumpkin pie but don’t like the crust as much as the custard, this recipe is right for you. You may also be able to avoid some of the fat and calories of whole milk custards.
4 miniature decorative pumpkins (not other gourds or squashes)
1 C milk (1% is fine)
2 Eggs (or an equivalent amount of egg substitute)
¼ C sugar (or too taste)
1 Tbsp Vanilla
¼ Tsp cinnamon
1/8 tsp nutmeg
Pinch of salt
Roast the pumpkins at 350º in the oven until they are soft enough to cut easily. Leave the oven on. Carefully take the top off and set aside. Scoop the seeds out, trying not to scoop out any softened pumpkin inside. Mix the rest of the ingredients together and pour into the pumpkins, leaving half an inch before the rim. Set the lids on, slightly askew and bake until the custard is done. Depending on which size pumpkin you use, it could take half an hour to slightly over an hour. They’re done when you can stick a knife into the custard and it comes out clean.
You may need to explain the dessert a bit, the softened pumpkin inside the shell is part of the flavor combination. It’s a way to enjoy pumpkin pie without the calories and fat the crust could bring to the party.
This dessert can be served hot or cold. If you choose to serve it cold, some whipped cream on top adds to the pumpkin pie flavor of the dish. This is a popular dish on our Thanksgiving Feast, and it is loved by everyone…which is not easy to do in our family.
Wine Pairing: When we wish to serve it with a wine, we like a fruity cabernet sauvignon or a citrusy pino grigio. If you don’t care for wine or can’t drink alcohol, a sparkling cider makes a great accompaniment.
Sources: Take Home Chef for the idea and http://www.preparedpantry.com/howtomakeacustard.aspx to help with the custard recipe.