Made this for a fall dessert and it was wonderful. My daughter needs gluten, dairy, and sugar free so by substituting Almond milk for the reg. milk I was able to accommadate her needs. The texture was fine and the taste was like eating pumpkin pie without a crust. My whole family loved it so I'm sure I'll be making it again.
Maple-Pumpkin Custards with Crystallized Ginger
A Thanksgiving meal wouldn't be complete without pumpkin, and here in Vermont we wouldn't dream of excluding our beloved maple syrup. We've combined the two in these elegant custards, featuring the best part of a pumpkin pie and saving calories for a luscious finish of real whipped cream. If you can find it, use Grade B dark amber syrup to get the best maple flavor.
13 Reviews for Maple-Pumpkin Custards with Crystallized Ginger
This was fairly easy to do but I was disappointed in the finished product. Seems the pumpkin was on the top and the milk on the bottom, not really incorporated. Not sure why but a definite disappointment. Won't make it again.
Oh man!!! This is sooo good! If you like pumpkin pie, you should definitely try this recipe. I didn't have any crystalized ginger, but I sprinkled some raw sugar and chopped walnuts on top and that added a nice little crunch. Definitely eat it with whipped cream. Mine was the consistency of baby food, but that didn't make a difference because it still rocked! I think next time I might add a little corn starch just to make it a little more firm. I was also a short on the syrup, but I think the sweetness was just right. I imagine if I'd used 3/4 of a cup it would have been too sweet. This will absolutely be my go-to recipe to scratch my pumpkin itch! Mmm...it's like eating autumn on a spoon!
You should add this to your gluten free section...it was fabulous