Pumpkin custard
I’m looking for a recipe that was posted here a few years ago for crustlessPumkin Pie. Anyone have it or something like it?
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Mercedes Darcey said,
Wrote on February 13, 2007 @ 3:35 am
That’s my baby:
This easy pumpkin custard is a hit every year at Thanksgiving. My son reallyloves it.
I follow the recipe on the Libby’s can for pumpkin pie, using coconut milkas the milk sub and of course, using a gf vanilla. Then cook in a waterbath.
Water bath instructions from Joy of Cooking:–Use a roasting pan large enough to accommodate the custard(s) comfortably.You can use single-serve, pie or pyrex-type containers. They should nottouch each other or the sides of the roasting pan.–Either set a cake rack in the pan (that’s what I do) or cover the panbottom with a dish towel or several layers of paper towels.–Arrange the custards in the dry pan, slip the pan into a preheated 325oven, and immediately pour enough scalding-hot tap water into the pan tocome one-half to one-thirds of the way up the sides of the custard dishes.
This increases the baking time substantially. A pumpkin pie cooks in about35-45 minutes, whereas pumpkin custard in a deep-dish pie pan takes at least75 minutes. To test for doneness, insert a knife two-thirds of the way fromthe side of the dish towards the center. The knife should come out clean orwith a tiny smudge of custard adhering.
If your oven does not cook evenly (or if you’re cooking several single-servecustards) rotate the pan midway through baking. If you think any of thecustards have overcooked, immediate set the container in cold water toarrest cooking.
Mercedes Darcey said,
Wrote on February 13, 2007 @ 2:36 pm
Oh, if this recipe looks familiar it is. I’ve posted this recipe atThanksgiving for the last couple years.
This easy pumpkin custard is a hit every year at Thanksgiving. My son andfamily really love it.
I follow the recipe on the Libby’s can for pumpkin pie, using coconut milkas the milk sub and of course, using a gf vanilla and gf spices (I useMcCormick). Then cook in a water bath.
Water bath instructions from Joy of Cooking:–Use a roasting pan large enough to accommodate the custard(s) comfortably.You can use single-serve, pie or pyrex-type containers. They should nottouch each other or the sides of the roasting pan.–Either set a cake rack in the pan (that’s what I do) or cover the panbottom with a dish towel or several layers of paper towels.–Arrange the custards in the dry pan, slip the pan into a preheated 325oven, and immediately pour enough scalding-hot tap water into the pan tocome one-half to one-thirds of the way up the sides of the custard dishes.
This increases the baking time substantially. A pumpkin pie cooks in about35-45 minutes, whereas pumpkin custard in a deep-dish pie pan takes at least75 minutes. To test for doneness, insert a knife two-thirds of the way fromthe side of the dish towards the center. The knife should come out clean orwith a tiny smudge of custard adhering.
If your oven does not cook evenly (or if you’re cooking several single-servecustards) rotate the pan midway through baking. If you think any of thecustards have overcooked, immediate set the container in cold water toarrest cooking.
Dorsey Sicinski said,
Wrote on February 15, 2007 @ 1:56 am
Ok, this is probably a dumb question, but if my son can’t have eggs, canI still make custard using an egg substitute, and not the powder, morelike the flax seed recipe.
Edmond Hanshaw said,
Wrote on February 15, 2007 @ 6:13 am
I made “Custard” for my daughter yesterday. I took a GREAT GFCFpumpkin pie recipe (with egg sub) and poured it into ramekins.
Mine was a bit different as I had to substitute the seasonings andsugar, but my daughter still enjoyed it.
1 tbs unflavored gelatin1/3 cup water1/2 cup “milk”2 cups of canned pumpkin1/3 cup maple sugar1/4 cup honey or brown rice syrup.5 tsp cardamom (my daughter cannot have cinnamon).25 tsp nutmeg (my daughter cannot have ginger).125 tsp cloves.25 tsp salt
Let gelatin sit in water (in a saucepan) for about a minute.Heat on low as it dissolves and stir in the remaining items. I pouredinto four ramekins and popped in the fridge to set.