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Gingered Pumpkin Custard

 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 King Arthur Unbleached 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 King Arthur Unbleached 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.

2 of 2

Gingered Pumpkin Custard (continued)

Directions (continued)

  • In a large saucepan, combine the flour, ginger, cinnamon, salt,
  • cloves and cream until smooth. Add pumpkin, brown sugar and orange
  • 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.
Nutritional 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.