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Pumpkin Custard Recipe

pumpkin custard recipe

Imagine a pumpkin pie without the crust. That’s pumpkin custard. Now, imagine it full of nutrient-dense egg yolks from pastured hens, cream from grass-fed cows, and the tiniest hint of a naturally-evaporated sugar. Suddenly that pumpkin custard is rich in the essential vitamins & fats your body needs to stay healthy while being just sweet enough to pass as a dessert.

This pumpkin custard recipe comes from Jenny @ Nourished Kitchen’s Happy & Healthy Holidays E-Course. In that course, she shows you how to make all your family favorites — HEALTHY. Pack in the nutrients, not the pounds this holiday season!


Pumpkin Custard Recipe

The Players

  • the puree of 1 pie pumpkin, about 2 cups (see video below)
  • 9 pastured egg yolks, beaten
  • 2 cups of heavy cream (preferably from grass-fed cows) (where to find raw cream)
  • 1/2 cup sucanat or rapadura (naturally evaporated cane sugar) (where to find natural sweeteners)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • dash of sea salt


Click here to find bulk, organic spices online.

The How-To
1. Preheat oven to 350F.
2. Whisk all the ingredients together until creamy.
3. Heat pumpkin mixture over a double-boiler (or make do with a glass bowl over a sauce pan containing 2 inches of boiling water) and stir continuously until thick enough to coat a wooden spoon.
4. Pour into a baking dish and bake for 30-40 minutes, or until a toothpick inserted into the center comes up clean. Serve hot!

How To Make Pumpkin Puree

The Happy & Healthy Holidays E-Course comes with more than 175 recipes and 30 meal plans. And, in each lesson, you’ll also get 3 video tutorials showing you the techniques necessary to make these dishes!

Videos like this one, which Jenny released as part of her Bonus Mini-Lesson for Thanksgiving. You have signed up for that, haven’t you? It’s considerably shorter than a real lesson, but it’s FREE. If you haven’t yet, go sign up for it now.

Happy & Healthy Holidays from Jenny

Do you like the idea of making your holidays healthier? Why not check out Jenny’s Happy & Healthy Holidays Online Cooking Course?

The complete course is only $89! That’s less than $10/class, and includes 30 videos, 30+ menus, 175 recipes, exclusive online forum access where you can exchange holiday planning ideas and ask Jenny your burning questions about her recipes, and more!

Or, you can sign up to take individual lessons for just $15/class.

Go check it out now and see if it’s not just what you need to keep your holidays simple, wholesome, and healthy this year!

(disclosures)

(photo by vsimon)

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.

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17 Responses to Pumpkin Custard Recipe
  1. Kimberly @ Jabez Farm
    November 23, 2010 | 2:18 pm

    Thank you!!! I really need to use some of my pumpkins and didn’t “need” another pie with crust! :P Really looking forward to this one!

    • KristenM
      November 23, 2010 | 6:19 pm

      You’re welcome!

  2. Sheila
    November 23, 2010 | 6:11 pm

    No molasses? I always put molasses into every pumpkin recipe I make. The tastes go so well together, and blackstrap molasses is a great source of many minerals.

    • KristenM
      November 23, 2010 | 6:20 pm

      Interesting. I think if you use sucanat or rapadura, it will already taste plenty like molasses. Since they’re truly unrefined cane sugars, they’ve never had the molasses removed.

    • Jenny @ Nourished Kitchen
      November 23, 2010 | 8:38 pm

      Kristen is right: the molasses is already contained in whole unrefined cane sugars like sucanat and rapadura; using molasses in this recipe may result in a custard that is liquidy and liable to break; however, if you’re steadfast about wanting a pumpkin custard with molasses, try this recipe from last year: http://nourishedkitchen.com/pumpkin-molasses-custard/

  3. Peter C
    November 23, 2010 | 6:57 pm

    i’m really excited to try this recipe out. i’m on a candida diet (indefinitely it seems), but i wanted to have something sweet-ish for thanksgiving, and this looks perfect! one question: would i get a similar result if i used whole eggs instead of just use the egg yolks? i always feel like i am wasting food when i use just the yolks…

    thanks!

    • Jenny @ Nourished Kitchen
      November 23, 2010 | 8:35 pm

      You can use whole eggs – only use about 6 instead of nine; however, be aware that this will result in an “eggy” custard that may be likely to break. So your dessert must be eaten immediately. Instead, I’d recommend that you freeze the whites, which can then be used to make meringues or to make candied and spiced nuts (recipes also included in the series).

      • Peter C
        November 24, 2010 | 8:00 pm

        thanks!

  4. Meagan
    November 23, 2010 | 8:20 pm

    I would love to make this. I have never officially made custard, so it’s kind of a new adventure for me!

  5. lisa
    November 23, 2010 | 10:28 pm

    how might this work with coconut milk instead of cream?

  6. Michelle (Health Food Lover)
    November 24, 2010 | 1:27 am

    Hi Kristen.

    That sounds absolutely delicious! I’ve made coconut and pumpkin custard and normal dairy custard with pumpkin- which are really yummy!
    Thanks for sharing!

  7. Cathy Payne
    November 24, 2010 | 6:29 am

    Oh, yum, yum! This sounds rich and delicious! And I have my own pastured duck eggs with fantastic orange yolks that will be fabulous. Can’t wait to try it! Jenny’s class sounds like lots of fun, too!

  8. Courtney
    November 28, 2010 | 12:26 am

    I recently posted on cooking pumpkins. The EASIEST way is to just put the whole pumpkin in the oven at 350 for 30 minutes or so until it is soft (check with a fork). Cut in half and scoop out the seeds. Puree and you are done.

  9. Francie Colby
    December 23, 2012 | 12:32 am

    The candida diet, I am sure you do not eat yeast. I have a Ayurvada Pratitioner who has developed a pancake, that I use as a wrap and also use it just as my bread and have also made yummy enchalitas. You can use any whole grain, I like 1/2 c emmer and 1/2 c rice and 2 tab of whole flax seeds. Soak over night drain and rinse, put into a blender cover with water just a 1/2 inch, or less over it blend. Use a cast iron pan, I love my pancake pan.I use organic sesame oil for the yummy taste.Just use enough to coat the pan and add as needed. So pour a circle of it on and spred it out then turn. So good. And my healer says she gives this recipe to her clients as yeast is a very unhealthy thing for people. Enjoy! Email if you like [email protected] Francie PS When I need a crunchy cracker like fix I will ad a bit more oil and cut the pancake in wedges, sprinkel girlic poeder on it and let it crunch up. I also put the pancake on the cas iron pan when I eat it or make a sandwich to take with me.

  10. CAROL WEBSTER
    October 27, 2013 | 5:24 pm

    PLEASE make your recipes printer.

  11. Cindy Iwen
    April 7, 2014 | 1:28 pm

    Hi Kristen,

    Great website! I was looking at your natural sweeteners, and something I just recently learned (I believe through Tropical Traditions) is that coconut sugar is not a sustainable product – since it takes the bud for the coconut, to make into the sugar, the coconut cannot develop and the growing popularity of coconut sugar is harming the coconut industry – and as you know coconuts are soooo healthy. Just something I thought you would like to know. (I currently have some coconut sugar because I thought it sounded great, and I do like it, but I will no longer purchase it now that I have learned this.) I think raw, organic sugar cane is probably a more sustainable product – and also very delicious.

    Thanks… & all the best as editor of a great resource!

    Sincerely,
    Cindy Iwen

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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