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Gingered Pumpkin Custard

These rich and creamy custards created by our Taste of Home Test Kitchen are the perfect ending to any holiday menu. Grilled and served in a pumpkin shell, they’re sure to impress your guests.

6 ServingsPrep: 40 min. Grill: 1 hour + cooling

Ingredients

6 small pie pumpkins (4- to 6-inch diameter)
2 tablespoons all-purpose flour
2 tablespoons finely chopped crystallized ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1-1/4 cups heavy whipping cream
1-3/4 cups canned pumpkin
3/4 cup packed brown sugar
1/4 cup orange juice
3 eggs, lightly beaten
1 teaspoon grated orange peel
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup chopped pecans
3 tablespoons cold butter

Directions

Prepare grill for indirect heat. Wash pumpkins; cut a 2-in. circle
around each stem. Remove tops; scoop out seeds and loose fibers
(save seeds for another use if desired). Set pumpkins and tops
aside.
In a large saucepan, combine the flour, ginger, cinnamon, salt,
cloves and cream until smooth. Add pumpkin, brown sugar and orange

2 of 2

Gingered Pumpkin Custard (continued)

Directions (continued)

juice. Cook and stir over medium heat until bubbly. Remove from the
heat. Stir a small amount of hot filling into eggs; return all to
the pan, stirring constantly. Cook and stir until bubbly. Stir in
orange peel.
Fill pumpkins with hot filling to within 3/4 in. of top. Grill
pumpkins, covered, over indirect medium-hot heat for 30 minutes.
For topping, combine the flour, sugar and pecans in a small bowl; cut
in butter until crumbly. Sprinkle over filling. Grill 30 minutes
longer or until a thermometer inserted in filling reads 160°.
If desired, grill pumpkin tops over indirect heat during the last 30
minutes of grilling. Remove pumpkins and tops from grill; cool for
10 minutes before serving. Place tops on pumpkins if desired. Yield:
6 servings.

Nutrition Facts: 1 serving (1 each) equals 578 calories, 31 g fat (16 g saturated fat), 190 mg cholesterol, 228 mg sodium, 74 g carbohydrate, 3 g fiber, 9 g protein.