I made this recipe during a 6 month gluten free period and continue to make it after I went back on gluten (in small amounts). I have used 1%, 2% and whole milk and prefer whole because it makes it taste a little richer. I also tried adding some vanilla extract and that was awesome. With whole milk and vanilla its almost like creme brulee!
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.
14 Reviews for Maple-Pumpkin Custards with Crystallized Ginger
After a calorie dense, Thanksgiving dinner, dessert sometimes seems like an obligation instead of a treat. I made this dessert a day ahead which simplified my feast preparation. It was very easy and fast to make - even the clean up. But the best part was how good it was. The pumpkin pie lovers raved about it and those of us who find pie a little heavy at the end of the meal loved this creamy, light and flavorful dessert. So GOOD!
I am not a big pie eater so when my husband found this recipe back in 2010 we jumped at making it. It was a huge hit and the fact that it was lower in calories and gluten free was a huge bonus. The grade B maple syrup and candied ginger are key.
I love this recipes for many reasons... it is easy to obtain the ingredients, doesn't need crust to be splendid, easy to prepare, and my boys love it for a snack or desert even in the summertime. This is an entirely soothing custard to eat. It is especially popular after visits to the orthodontist.
Made this for the holidays, we are gluten free so pies don't really work for us and gluten free crusts are just not worth the bother most of the time. This is easy to make, quick to put together and you can make it ahead of time. If your custard seems to have separated I'm afraid that is a sign you let it cook just a bit too long. You have to watch these carefully at the end so they are still "jiggly" when you take them out. Set but not too set. We served with whipped cream and I made this with my homegrown organic pumpkin, you could really taste the fresh pumpkin and it's awesome.