Best 9 Pumpkin Custard With A Kick Recipes

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Pumpkin custard is a classic dessert that is enjoyed by people of all ages. It is a creamy, custard-like dessert that is made with pumpkin, eggs, milk, and sugar. Pumpkin custard can be made in a variety of ways, and some recipes include additional ingredients such as spices, chocolate, or fruit. One popular variation of pumpkin custard is to add a kick of heat, which can be done by using chili peppers, cayenne pepper, or other spicy ingredients. This creates a unique and flavorful dessert that is sure to please even the most discerning palate. If you are looking for a delicious and unique pumpkin custard recipe, then you have come to the right place. In this article, we will provide you with several recipes for pumpkin custard with a kick, so that you can find the perfect one for your taste.

Let's cook with our recipes!

PUMPKIN CUSTARD WITH A KICK



Pumpkin Custard with a Kick image

Cayenne pepper is the unexpected ingredient that gives this not-so-traditional pumpkin custard its added kick! Enjoy it as is for a fat-free treat or add a little whipped cream (the real stuff, please) for a more indulgent dessert.

Provided by Julie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 6h

Yield 6

Number Of Ingredients 9

⅓ cup packed brown sugar
1 teaspoon pumpkin pie spice
¼ teaspoon cayenne pepper
1 teaspoon vanilla extract
¼ cup orange juice
4 egg whites, lightly beaten
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can fat-free evaporated milk
6 tablespoons whipped cream, to garnish

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place 6 custard cups in a 9x13-inch baking dish. Bring a kettle of water to the boil.
  • Combine the brown sugar, pumpkin pie spice, cayenne pepper, vanilla extract, orange juice, and lightly beaten egg whites in a mixing bowl. Stir in the pumpkin and evaporated milk until well blended.
  • Carefully ladle the custard into each cup, dividing the mixture evenly. Pour boiling water around the cups to a depth of at least 1 inch. Bake the custards in the preheated oven until a knife inserted into the center of the custard comes out clean, about 45 minutes.
  • Carefully remove the pan from the oven; allow to cool. Remove the custard cups from the water bath and cool completely on a wire rack. Refrigerate before serving. Serve garnished with a tablespoon of real whipped cream, if desired.

Nutrition Facts : Calories 160.6 calories, Carbohydrate 26.1 g, Cholesterol 12.6 mg, Fat 3.2 g, Fiber 2.1 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 281.8 mg, Sugar 22 g

PUMPKIN COCONUT CUSTARD



Pumpkin Coconut Custard image

Provided by Silvana Nardone

Categories     dessert

Time 4h15m

Yield 6 servings

Number Of Ingredients 7

3 large eggs, at room temperature
1 cup coconut cream
One 15-ounce can pure pumpkin puree
1/2 cup coconut sugar
1 1/2 teaspoons pumpkin pie spice, plus more for sprinkling
1/2 teaspoon salt
Coconut whipped cream, optional, for topping

Steps:

  • Preheat the oven to 325 degrees F. Put water on to boil for a water bath. In a large bowl, whisk together eggs, coconut cream, pumpkin puree, coconut sugar, pumpkin pie spice and salt. Divide the mixture among six 6-ounce Pyrex cups or custard cups and place them in a 9-by-13-inch baking pan. Carefully pour boiling water into the baking pan to come half way up the sides of cups. Bake, uncovered, until the custards are just set, about 40 minutes.
  • Remove the custards from the water bath and let cool slightly, then refrigerate for at least 3 hours or overnight. To serve, top each custard with a dollop of whipped cream, if using.

Nutrition Facts : Calories 235 calorie, Fat 11 grams, SaturatedFat 8 grams, Cholesterol 93 milligrams, Sodium 150 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Protein 5 grams, Sugar 28 grams

PUMPKIN CUSTARD



Pumpkin Custard image

This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1 can (15 ounces) solid-pack pumpkin
2 eggs
1 cup half-and-half cream
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter, melted
Whipped cream and ground cinnamon, optional

Steps:

  • In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.

PUMPKIN CUSTARD



Pumpkin Custard image

This is not a particularly sweet dessert, but it is creamy. The recipe calls for cream, but I use half-and-half. Much of the creaminess comes from the pumpkin puree. This is great with coffee, but better with a nice port. Serve with a dollop of whipped cream.

Provided by Chardonnay Queen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 6

Number Of Ingredients 12

2 eggs
2 egg yolks
1 tablespoon all-purpose flour
1 (15 ounce) can pumpkin puree
1 cup half-and-half
1 cup milk
½ cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
  • Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
  • Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
  • Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.

Nutrition Facts : Calories 211 calories, Carbohydrate 27.7 g, Cholesterol 148.5 mg, Fat 8.8 g, Fiber 2.2 g, Protein 6.4 g, SaturatedFat 4.6 g, Sodium 618 mg, Sugar 21.3 g

PUMPKIN CUSTARD



Pumpkin Custard image

Make and share this Pumpkin Custard recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups cooked pumpkin (16 ounce can, Be sure it's an unsweetened puree, not pumpkin pie filling!)
1 1/2 cups evaporated skim milk (12 ounce can)
2 eggs
3 egg whites
3/4 cup pure maple syrup or 3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
fresh apple, slices (optional)

Steps:

  • Preheat the oven to 350*.
  • Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
  • Arrange the cups in a shallow, flat-bottomed baking pan.
  • Whirl all of the ingredients except the apple slices in a blender until smooth.
  • Pour the custared into the baking cups.
  • Pour boiling water into the baking pan to about a 2-inch depth.
  • Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
  • Remove the cups from the hot water and cool at room temperature, then refrigerate.
  • Serve chilled, garnished with fresh apple slices, if desired.

Nutrition Facts : Calories 200.6, Fat 2, SaturatedFat 0.7, Cholesterol 73.1, Sodium 128.5, Carbohydrate 37.5, Fiber 0.5, Sugar 32.1, Protein 9.2

PUMPKIN CUSTARD



Pumpkin Custard image

Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

3/4 cup canned pumpkin puree
2 large eggs
1 1/2 cups evaporated skim milk (one 12-ounce can)
3/4 teaspoon pure vanilla extract
1/2 cup (packed) light brown sugar
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees.
  • In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into four 3/4-cup custard cups.
  • Place the cups in a 9 X 11-inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool.

PUMPKIN STREUSEL CUSTARD



Pumpkin Streusel Custard image

This is a delectable dessert for chilly fall and winter days. The streusel topping complements the smooth, spicy custard to perfection. I adjusted a dessert recipe in my files to come up with this two-serving version. -Maxine Smith, Owanka, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 14

1 egg
1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, ginger and nutmeg
2/3 cup canned pumpkin
1/2 cup evaporated milk
TOPPING:
1 tablespoon brown sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon cold butter
2 tablespoons chopped pecans

Steps:

  • In a bowl, beat the egg. Add brown sugar, vanilla, salt and spices. Stir in pumpkin and milk. Pour into two greased 8- or 10-oz. custard cups. Bake at 325° for 20 minutes. Meanwhile, for topping, combine brown sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; stir in pecans. Sprinkle over custard. Bake 15 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 345 calories, Fat 14g fat (5g saturated fat), Cholesterol 131mg cholesterol, Sodium 420mg sodium, Carbohydrate 47g carbohydrate (43g sugars, Fiber 2g fiber), Protein 9g protein.

SLOW COOKER PUMPKIN CUSTARD



Slow Cooker Pumpkin Custard image

A frothy delight, using the slow cooker. My family ADORES it, including my pumpkin-indifferent husband. Yoinked and modified from a post on the What-A-Crock livejournal community

Provided by SnoBahr

Categories     Dessert

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 eggs
2 egg whites
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
3/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 teaspoon vanilla extract
1 1/2 cups frozen whipped topping, thawed

Steps:

  • Coat slow cooker with cooking spray. Beat eggs and egg whites with whisk in large bowl.
  • Stir in pumpkin, milk, brown sugar, spices and vanilla extract. Mix until blended, and fold in whipped topping. Pour into cooker.
  • Cover. Cook on low three to four hours, or until sides are set and center of custard is just a bit loose.
  • Divide into serving dishes and chill until cool. Top with dollop of whipped topping and ground cinnamon, if desired. One can also top with crushed pecans, sprinkles, sugar, whatever.

Nutrition Facts : Calories 291.4, Fat 10.7, SaturatedFat 7.3, Cholesterol 78.4, Sodium 115.3, Carbohydrate 42.2, Fiber 0.5, Sugar 32.2, Protein 8.2

PUMPKIN MAPLE CUSTARDS



Pumpkin Maple Custards image

This sweet treat comes from Eduardo Braniff, of New York City. When refrigerating, cover first with a paper towel (over custards, not touching) then with plastic wrap. The towel absorbs moisture and keeps the custards free of droplets.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Yield Makes 6

Number Of Ingredients 8

1 cup heavy cream
3/4 cup milk
3/4 cup maple syrup
3/4 cup canned solid-pack pumpkin
7 large egg yolks
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

Steps:

  • Preheat oven to 325 degrees, with rack in the center. In a medium saucepan, whisk together cream, milk, syrup, and pumpkin. Bring to a simmer over medium heat. Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg, and salt.
  • Whisking constantly, gradually add hot cream mixture to the yolk mixture. Strain through a fine-mesh sieve into a large liquid measuring cup (for easy pouring).
  • Divide mixture evenly among six 6-ounce ramekins or custard cups. Line the bottom of a 9-by-13-inch baking pan with a kitchen towel; place ramekins on top.
  • Place in oven, and pour enough boiling water in pan to come halfway up sides of cups. Cover pan tightly with foil. Bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes. Let cool completely, then refrigerate, covered first with paper towel and then with plastic wrap, for at least 2 hours or up to overnight.

Tips:

  • Use the best quality ingredients you can find. Fresh pumpkin, eggs, and cream will make a big difference in the flavor of your custard.
  • Make sure your pumpkin is well-cooked. This will help it to blend smoothly into the custard.
  • Don't overcook the custard. It should be set, but still have a slight wobble in the center.
  • Serve the custard warm or cold. It's delicious either way.
  • Garnish the custard with whipped cream, pumpkin seeds, or a sprinkle of cinnamon.

Conclusion:

Pumpkin custard is a delicious and easy-to-make dessert that is perfect for any occasion. It's also a great way to use up leftover pumpkin puree. With its rich, creamy texture and pumpkin spice flavor, this custard is sure to be a hit with everyone who tries it.

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