Best Maple Topped Pumpkin Custards Recipes

PUMPKIN CUSTARD (CRUSTLESS PUMPKIN PIE)

Steps:

• Preheat your oven to 425℉. In a large bowl combine all ingredients until smooth. I just use a fork.
• Lightly spray 2 ramekins with olive oil and split mixture between the 2 ramekins. Bake for 15 minutes at 425℉ on the middle rack. Then, with the oven still closed decrease temperature to 350℉ for 50-55 minutes. Let cool and enjoy!

PUMPKIN MAPLE CUSTARD

Steps:

• Preheat oven to 325 degrees.
• In a medium saucepan, whisk together cream, milk, syrup, and pumpkin, Bringing to a simmer over medium heat.
• Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg and salt.
• Whisking constantly, gradually add hot cream mixture to the yolk mixture, straining through a fine-mesh sieve into a large pyrex measuring cup.
• Divide mixture evenly among six 6-ounce ramekins or custard cups.
• Line the bottom of a 9 by 13 inch baking pan with a kitchen towel to prevent custards from scorching; place ramekins on top of towel.
• Place in oven on center rack, and pour enough boiling water in pan to come halfway up sides of ramekins.
• Cover pan tightly with foil, and bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes.
• Allow to cool completely, then refrigerate, covered first with paper towel (to absorb moisture), and then with plastic wrap, for at least 2 hours or up to overnight.
• Serve garnished with chopped crystallized ginger and sweetened whipped cream.

MAPLE CUSTARD PIE

Steps:

• Make the crust: Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out half of remaining disk of dough (reserve remaining dough for another use) to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with the back of a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze for at least 1 hour.
• Preheat oven to 375 degrees. Brush pastry leaves with more egg wash. Line crust with parchment and fill with pie weights or dried beans. Bake until crust is set, 25 to 30 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
• Make the filling: Reduce oven temperature to 300 degrees. Place syrup in a large saucepan over medium-high and cook until reduced by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer; remove from heat.
• In a medium bowl, whisk together egg, yolks, vanilla, salt, and nutmeg. Whisking constantly, slowly add cream mixture to egg mixture, and strain custard mixture through a fine-mesh sieve into a large glass measuring cup.
• Pour custard into crust and place on a rimmed baking sheet. Bake until filling is just set but still slightly wobbly, 45 to 60 minutes. Let cool to room temperature before serving.

PUMPKIN CUSTARD

Steps:

• In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.