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!

Recipe of the Week: Pumpkin Gingerbread Muffins

/

Variety is the spice of life. Trying a new recipe each and every week is something that works well for me. Enjoy!

2 ½ cups whole wheat flour

1 ¼ teaspoon baking soda

1 teaspoon ground ginger

1 ½ teaspoons ground cinnamon

1 teaspoon ground allspice

1 cup frozen apple juice concentrate

15 ounce canned pumpkin

½ cup oil

¾ cup molasses

¾ cup plus 2 tablespoons orange juice

2 large eggs

 

 

  • Combine dry ingredients.
  • Combine wet ingredients (Note: if you use the same liquid measuring up for the oil and molasses…putting the oil in first…both will pour out smoothly to the mixing bowl). Whisk.
  • Combine everything…allow to sit for 10 minutes.
  • Spray muffin top or regular muffin pans. Put batter in pans.
  • Bake at 350 degrees F. until a toothpick inserted in the center comes out clean.