SIMPLE CUSTARD-STUFFED PUMPKIN RECIPE

Custard stuffed pumpkin is an amazing holiday recipe! Ripe seasonal pumpkins filled with decadent and rich custard. Finished in the oven so it is hot, rich, and sweet.

I might receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

Other recipes to try:

• Perfect graham cracker crust
• Lemon white chocolate cheese cake
• Seasonal berry crisp
• Best baked brie

In our journey to showcase the famous sugar pumpkin, the custard-filled pumpkin remains one of our absolute favorite pumpkin recipes.

We try to make alternative holiday recipes using the pumpkins we grow in our garden.

I can’t tell you how easy this recipe is and it makes you feel like you are eating at a high-end restaurant with its uniqueness.

INGREDIENTS NEEDED TO MAKE CUSTARD

• 6 Large Eggs (room temperature)
• 3 cups Milk (room temperature)
• 1 cup Sugar
• 2 teaspoon Vanilla
• 1/4 Nutmeg
• 1/4 teaspoon Salt
• 1-2 small pie pumpkins (It depends on the size of the cavity)

Equipment Needed

• Large mixing bowl I have this set of mixing bowls the silicon bottom makes mixing so much easier and the lids save you money on wrap!
• Whisk One durable whisk should be all you need for your household.
• Measuring cup This classic simple Pryrex glass measuring cup.
• Measuring spoons This set of measuring spoons is cheap and the design makes them easy to scoop from small containers.
• Cooking sheet Here is a basic set of cooking sheets all a typical household would need.
• Aluminum foil This link will take you to a bulk food service box my grandma gets these and they last years! the price is worth it.
• Parchment paper precut unbleached parchment paper, oh boy has that made my life easier!
• Knife okay okay you can’t go too cheap on a good kitchen knife. German high carbon stainless steel.

How to Make Custard Stuffed Pumpkin

First, preheat your oven to 375.

1. Prep your pumpkins wash and cut the top off like you would a jack-o-lantern remove seeds and save for another recipe.

2. score the inside of your pumpkin with a fork, sprinkle with a tablespoon of sugar, place upside down on your cooking sheet, and bake for 30 minutes just barely fork tender.

3. In a large bowl add your eggs, milk, sugar, vanilla, nutmeg, and salt and wisk!

4. Pour custard mixture into a saucepan and cook over low heat for 20 minutes, stirring often. Do not let mixture come to a boil, once it starts to thicken remove from heat.

5. place the pumpkins upright and pour your custard mixture in. Leave a half inch of space and place the lid on the cooking sheet beside the pumpkin. Don’t put the lid on the pumpkin this will affect the baking of the custard.

6.set your timer for an hour and start checking every 15 minutes until you can insert a knife and it comes out clean.

7. Put the pumpkin lid on and place it in the fridge overnight. Easy as pie! serve chilled.

Recipe Tips and Variations

Because every pumpkin is different the time of baking may very. The pumpkin should be soft. The custard should be be jiggy and firm.

To enhance the flavors you can use vanilla extract, I like to use double-strength vanilla extract and if you have it you can use vanilla bean paste. Same with nutmeg fresh whole nutmeg is better but you can use the bottled one.

This is better served chilled.

More seasonal recipes

• Simple and delicious pumpkin seeds
• Easy fried zucchini blossoms
• Fermented cucumber pickles

Yield: 1-2 small pumpkins

SIMPLE CUSTARD STUFFED PUMPKIN DESSERT RECIPES

Print

Custard stuffed pumpkin is an amazing holiday recipe! Ripe seasonal pumpkins filled with decadent and rich custard. Finished in the oven so it is hot, rich, and sweet.

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Ingredients

• 6 Large eggs
• 3 cups Sugar
• 1 cup Milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon nutmeg
• 1-2 Small Pie Pumpkins (depends on size)

Instructions

1. 1. preheat your oven to 375 degrees Fahrenheit
4. 2. prep your pumpkins. wash, cut the top off save the lid, and remove seeds. score the inside walls of the pumpkin with a fork.

3. sprinkle a tablespoon of sugar into the inside of the pumpkin and bake upside down for 30 minutes until barely fork tender.

4. In a large bowl whisk all your other ingredients together.

5. pour the custard mixture into a saucepan and cook over low heat for 20 minutes, stirring often. do not let it come to a boil. once it starts to thicken remove from heat.

. pour the custard inside your pumpkins leaving at least half an inch of space, place the lid beside it, and put it back in the oven to bake.

7. set a timer for one hour test your custard by inserting a knife into it if it comes out clean it's done. (it's likely not set just yet) start checking every 15 minute until done.

.

Nutrition Information:

Yield:

6

Serving Size:

1 CUP
Amount Per Serving: Calories: 172

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Eligh Miller-Polivka

Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh

I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

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