Pumpkin Custard from "Practical Paleo" | Diane Sanfilippo

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  1. HI!! I was just checking out the recipes on your blog and love them! I have to try this one…although I am confused about filling the baking pan with water. What exactly does that do and what kind of baking pan should I use? Thanks in advance!

  2. @Smita- Great question. You want to use a larger pan to bake the custards in and each one will be filled into a ramekin type of bowl (I used small glass bowls that are oven-safe.) This is a standard custard or creme brulee style of baking. It's called a water bath. This video may be helpful: http://www.youtube.com/watch?v=RF5ONHB9QAY You could actually brulee the top as well if you were making it with some sugar on top!

    The recipe in this video isn't the same as mine, but the baking method is pretty much the same with the water bath.

  3. @Frank- somehow I think the custard texture of this dish might not work so well since it needs to be cooked in a water bath for the right texture, but I'm SURE there is a pumpkin pie filling recipe out there that would work amazingly well! I love that you have a recipe from 1966 though- very cool. Not long ago I was looking for cookbooks that were pre-margarine/vegetable oil era to see if I could find a good one that promoted butter and lard, etc. but I think the home-cooking movement in the US was after that. I'd probably need to look for a French one or just use my "Joy of Cooking" that's in my apartment somewhere… 🙂

  4. my pumpkin custards are in the oven now… can't wait to share with the family for thanksgiving! and with the left-over pumpkin and coconut milk from the cans, i made a yummy pumpkin soup! i just added the remainder of the canned ingredients, red curry paste, hot sesame oil, sea salt, pepper… it's delicious 🙂

  5. btw/fyi: as it’s written, to “opt”-out of the maple syrup leaves no other sweetener for the final product–unless u DO choose to “brulee” it up, as author comments (@Smita), with a tsp of coarse sugar per bowl. ~:)

    1. You’d need to cook the pumpkins first and then allow it to cool and then strain it. Fresh pumpkin gives off a LOT of liquid beyond what you’ll find in canned. I’d recommend pureeing it in a food processor after it’s cooked and cooled and then placing it in cheese cloth over a bowl to strain overnight before using in a pie or muffin recipe.

  6. I realize this is “custard” but is there any way to make it w/o eggs? Any good substitutes you know of? Flaxseed meal?

    Thanks!
    Kristen

  7. Hi, Made this recipe for Thanksgiving. It turned out so good, just like a custard! I served it with Graham crackers and ummmm that was delish! Looked like a dessert of pumpkin pate’! 🙂 Thanks Diane

  8. I have a very similar recipe, I love the whole crust-less pie thing! This recipe is good even without the coconut milk. I also do ER4YT, and coconut is an overall avoid. I find that almond milk is a suitable sub, and to cut down on sugar (as maple syrup is still sugar, and is digested the same exact way as white or raw sugar) I used as little as possible. U can use less than 1/4c and it will still have a sweet flavour, esp if u use a butternut squash or other sweet pumpkin.

    I also added cloves and cardamom (1/8 tsp aka pinch). These are traditional pumpkin pie spices (I love pumpkin pie, so I wanted my custard to be as close to te pie as pos, yum yum!

    Also, as for cooking the pumpkin, cut in half and bake in 1 inch of water until soft (@400f for 45min to 90min). I food process and let it sit in a container for a couple min, the water will pool at te top of the purée and u can pour it off. B/c ur using the two eggs, the ‘custard’ sets without a problem, or need for overnight steps 🙂

    And I cooked both in a bath and without, there was no difference. The maple syrup will carmelize a bit more at the bottom corners if u don’t use the bath. I actually found that I had a longer cooking time with the bath and find this is more suitable for dairy custards, which doesn’t apply in this case.

  9. What a great recipe, thanks! I just devoured the first of my batch of pumpkin custards, and they turned out delicious!
    I used quark instead of cream cheese, which made the result a bit tarter, and baked butternut squash. I can absolutely see myself making these every week, especially if I find something to substitute for the pumpkin, which will be hard to get during the summer.
    …And now I think I’ll go for a second helping — thanks again!

  10. Thanks for the recipe, I used soy milk instead of coconut milk as I do not eat any coconut products. This was delicious!

    1. I don’t recommend soy products for health, perhaps try with almond milk next time? It’s very simple to make at home using just almonds, water, a blender, and a cheesecloth!

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  14. Just made the sugar-free version, and I have to be honest, it was not good. I can see how this would be delicious with some sort of sweetener added but without, it was just bland and a bit odd, even with the other spices. None of my 4 roommates would eat more than 1 bite, so it went in the compost.
    I’d definitely try this again later when I’m not doing a whole30 and when I can add sweetener.

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  16. OOhhh, this looks good! I made but with a few variations… I used honey, half grass-fed butter and half coconut oil, I also used a touch of almond extract and added walnuts, no chocolate topping, freezer…so good! Hey! Check out my hubby too!! Will be on harvest television and 700 Club this December and January. Coming out with his new book, Diet Diagnosis! He is very much into health and wellness! Bless you all! Thanks! 🙂 http://www.drhealthnut.com

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