Best Pumpkin Maple Custard Recipes

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PUMPKIN CUSTARD PROFITEROLES WITH MAPLE CARAMEL



Pumpkin Custard Profiteroles With Maple Caramel image

Pumpkin Custard Profiteroles With Maple Caramel

Categories     Thanksgiving     Bread     Bourbon     Milk/Cream     Egg     Vegetable     Dessert     Bake     Pecan     Spice     Vanilla     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Pastry

Yield 16 servings

Number Of Ingredients 27

Maple caramel:
1 cup maple sugar
1/2 cup (1 stick) unsalted butter
3/4 cup heavy whipping cream
1/4 cup bourbon
1/4 teaspoon vanilla extract
Pumpkin custard:
3 cups whipping cream
2 1/4 cups canned pure pumpkin
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup sugar
9 large egg yolks
Profiteroles:
1/2 cup water
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 cup all purpose flour
4 large eggs
1 large egg yolk
Lightly sweetened whipped cream
1 cup pecans, toasted, chopped

Steps:

  • For maple caramel:
  • Stir sugar and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.)
  • For pumpkin custard:
  • Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.
  • Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with foil. Place dish in 13x9x2-inch baking pan. Fill baking pan with enough hot water to come halfway up sides of dish. Bake until custard is set in center, about 1 hour 15 minutes. Cool completely. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
  • For profiteroles:
  • Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt to boil in heavy large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add 3 eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended.
  • Spoon 16 mounds of batter about the size of large eggs onto prepared sheets, spacing about 2 inches apart. Beat remaining egg in small bowl to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 30 minutes longer. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)
  • Rewarm caramel sauce. Using serrated knife, slice profiteroles horizontally in half. Spoon rounded 1/3 cup filling into bottom half of each profiterole. Cover with top halves. Drizzle with sauce. Spoon dollop of whipped cream atop profiteroles. Sprinkle with chopped pecans and serve.

SWEET PUMPKIN MAPLE CUSTARD



Sweet Pumpkin Maple Custard image

This rich custard, like the filling for a traditional pumpkin pie, is baked in a hollowed-out 'SmallSugar Pie' pumpkin and topped with a drizzle of maple syrup and a large spoonful of whippedcream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

1 tablespoon vegetable oil, for baking dish
2 pumpkins, such as 'Small Sugar Pie' (1 1/2 pounds each)
1 cup Pumpkin Puree for Desserts, or canned
1/2 cup pure maple syrup, plus more for serving
1/4 cup sugar
4 large eggs, lightly beaten
2 cups heavy cream
Pinch of table salt
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of freshly ground nutmeg

Steps:

  • Preheat oven to 325 degrees. Oil a 9-by-13-inch metal baking pan; set aside. Place a steamer basket in a medium saucepan filled with several inches of water; cover, and bring water to a boil. Add pumpkins; steam until just tender, 10 to 20 minutes. Remove from steamer; set aside to cool.
  • Cut off the tops of the pumpkins, and remove the seeds and stringy pulp. Transfer to baking pan, and set aside.
  • Place puree, 1/2 cup maple syrup, sugar, eggs, 1 cup cream, salt, and spices in a medium bowl; whisk until well combined. Pour custard into prepared pumpkins, pouring in only enough to reach lower edge of opening. Bake until custard puffs and sets and a knife inserted into pumpkin comes out clean, 40 to 90 minutes, depending on shape and thickness of pumpkin. Alternatively, pour 3/4 cup mixture into six 6-ounce ovenproof ramekins or custard cups. Set ramekins in a water bath; bake until edges are firm and center is still slightly wobbly, 25 to 30 minutes.
  • Remove from oven, and transfer to a wire rack to cool completely. Whip remaining cup cream. Cut pumpkin into wedges, and serve wedges or ramekins with whipped cream and maple syrup.

MAPLE-PUMPKIN CUSTARD CUPS



Maple-Pumpkin Custard Cups image

Celebrate the flavors of fall with our Maple-Pumpkin Custard Cups. These pumpkin custard cups, the perfect autumn dessert, require just 20 minutes of prep!

Provided by My Food and Family

Categories     Recipes

Time 4h20m

Yield 6 servings

Number Of Ingredients 7

2 pkg. (3 oz. each) JELL-O Vanilla Flavor Cook & Serve Pudding
2 cups milk
1 cup canned pumpkin
1/2 tsp. pumpkin pie spice
6 Tbsp. maple-flavored or pancake syrup
6 large soft oatmeal cookies (3 inch)
1/2 cup chopped pecans, toasted

Steps:

  • Mix first 4 ingredients in large microwaveable bowl until blended. Microwave as directed on package for cooked pudding. Cool 5 min.
  • Spoon 1 Tbsp. syrup into each of 6 (1/2-cup) custard cups; cover with pudding. Top with cookies; cover with plastic wrap or waxed paper. Refrigerate 4 hours.
  • Run knife around edge of each custard cup to loosen dessert just before serving. Invert onto dessert plates; top with nuts.

Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

PUMPKIN MAPLE CUSTARD PIE



Pumpkin Maple Custard Pie image

This airy festive Pumpkin pie, with a light and whipped texture, is so rich on its own, you won't need a topping.

Provided by Chef Pisces

Categories     Dessert

Time 1h

Yield 1 1, 4-6 serving(s)

Number Of Ingredients 8

2 refrigerated pie crusts
32 ounces 100% grade aa maple syrup
8 ounces pumpkin
7 eggs
2 tablespoons pure vanilla extract
3 tablespoons pumpkin pie spice
9 whole cinnamon sticks
2 tablespoons extra finely granulated sugar

Steps:

  • Pre-heat oven to 350 F.
  • Mush together two pie crusts in a deep pie dish and pre-bake the crust using dried beans to weight it down, cover the top with foil and bake for 20 min, but keep checking. You want it to be cooked to semi-firm.
  • Separate the egg yolks from the whites in two separate bowls.
  • Set aside the whites, and put the egg yolks and the rest of the ingredients, except the Cinnamon sticks and sugar, in a bowl and mix to incorporate.
  • In the bowl with the egg whites, add the sugar, then use an electric mixer to beat the egg whites until they form soft peaks. You don't want it to be a full meringue, just soft and creamy.
  • Gently fold in the beaten (sugared) egg whites into the other (maple/pumpkin) mixture using a rubber spatula and swirling it around till reasonably incorporated. Pour everything into the pre-baked pie crust and bake at 375 for 30 min, keeping the top covered with foil. Keep checking the pie with a toothpick that comes out clean---which means it's done.
  • Once the pie has cooled, decorate the top, and cover any hot spots with the Cinnamon sticks.

Nutrition Facts : Calories 1219.6, Fat 31.1, SaturatedFat 10.2, Cholesterol 325.5, Sodium 517.4, Carbohydrate 220.4, Fiber 3.5, Sugar 157.9, Protein 16.9

PUMPKIN MAPLE CUSTARD



Pumpkin Maple Custard image

Make and share this Pumpkin Maple Custard recipe from Food.com.

Provided by PalatablePastime

Categories     Dessert

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

1 cup heavy cream
3/4 cup milk
3/4 cup maple syrup
3/4 cup canned solid- pack pumpkin
7 large egg yolks
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup chopped crystallized ginger
1 cup sweetened whipped cream

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.

Nutrition Facts : Calories 352.9, Fat 23.3, SaturatedFat 13.1, Cholesterol 281.4, Sodium 105.9, Carbohydrate 32, Fiber 0.2, Sugar 25, Protein 5.5

MAPLE PUMPKIN CUSTARD



Maple Pumpkin Custard image

I have not tried this recipe. I got this recipe from Bariatric Eating. You can top with Maple-sweetened whipped cream and a dusting of freshly grated nutmeg.

Provided by internetnut

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

vegetable oil cooking spray
15 ounces can 100% pure pumpkin puree
1/2 cup Splenda sugar substitute, granular
1/4 cup joseph's sugar-free maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
1 cup skim evaporated milk
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons joseph's sugar-free maple syrup

Steps:

  • Preheat oven to 350 degrees. Lightly coat a 9-inch pie plate or other casserole with the cooking spray and set aside.
  • In a large bowl combine the pumpkin puree, Splenda Granular, sugar free maple syrup, cinnamon, salt, eggs, milk, and vanilla. Pour into prepared dish and bake for 40 minutes or until a knife inserted near center comes out clean. Serve warm, or cold with Maple Whipped Cream.
  • MAPLE WHIPPED CREAM.
  • 1 cup heavy whipping cream.
  • 2 tablespoons Joseph's sugar free maple syrup.
  • In a medium bowl whip the cream and maple syrup until soft peaks form.

Nutrition Facts : Calories 171.3, Fat 13, SaturatedFat 7.5, Cholesterol 121.3, Sodium 220.3, Carbohydrate 8.4, Fiber 0.4, Sugar 4.6, Protein 5.9

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