Recipe of the Week: Pumpkin Custard Variations

/

Pumpkin and Thanksgiving seem to go together...so I have pumpkin featured again this week.

pumpkin custard.jpg

My family enjoys pumpkin custard - skipping the pie crust completely. Over the years we have experimented with several variations to the recipe on the canned pumpkin. 

  • Substituting honey, molasses, maple syrup, or frozen apple juice for the sugar (same amount as the sugar) provides a pleasant extra flavor to the custard. Add an extra egg to make sure the custard sets with the extra liquid. My favorite is half honey/half molasses to replace the sugar.
  • Clean and save the outer part of an orange skin, grate it up in a small food processor (or simply grate off the skin from the orange before you eat it). Add it to the custard to add a citrusy flavor.
  • If you want something a bit crunchy - try adding unsalted sunflower seeds to the custard. They will rise to the top of the custard (somewhat like a pecan pie!) and make a crunchy upper surface to the custard.
  • I almost always round up on the cinnamon and ginger from the recipe on the can. My family likes a spicey custard!