Recipe: Pumpkin Custard

Pumpkin Custard

(recipe courtesy of EatLove)

Yield: 6 servings, Serving Size: 5.8oz
Total Time: 35 minutes


  • 15 ounces pumpkin, pureed
  • 6 fl ozs coconut milk
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1 cup heavy whipping cream (optional)
  • 1/4 cup candied ginger diced


  1. Preheat oven to 375F degrees.
  2. Combine pumpkin, coconut milk, grated ginger and cinnamon in a mixing bowl.
  3. Beat eggs separately and fold into the mixture. Pour mixture into an ovenproof casserole dish or a pie plate
  4. Bake for 20-25 minutes or until center is firm, being careful not to overcook. It should be golden and a toothpick should come out clean. If desired, top with whipped cream and 1/4 cup of candied sugar.

Amount Per Serving: Calories: 267 calories, Total Fat: 22g, Sodium: 46mg, Carbohydrates: 15g. Fiber: 2.29g. Sugar: 5.1g, Protein: 4.28g


Jenny Cutler is a registered dietitian at Mettler Center. Have a nutrition question? Ask the Expert or schedule a FREE 15-minute Meet the RD online or by calling (217) 356-6543.