Maple-Pumpkin Custards with Crystallized Ginger

Fall 2002, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.3 (60 votes)

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.

"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...
Maple-Pumpkin Custards with Crystallized Ginger Recipe

13 Reviews for Maple-Pumpkin Custards with Crystallized Ginger


This has a nice fluffy texture. A bit on the "too sweet" side for me. Think I would reduce the maple syrup a bit. Easy to make.


These were super easy and tasted wonderful. They tasted like a rich pumpkin pie without the crust. I love that I was eating dessert yet I felt I was eating something healthy (lowfat and fiber from the pumpkin). I also love that they can be made a couple days in advance. I will definately make again.



These are delicious. I used a full teaspoon of maple extract and substituted half and half for the milk for a more decadent approach. I also checked the custards with an instant-read thermometer for doneness. They should register 170 degrees.

Anonymous, Austin, TX


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