Pumpkin Custard Recipe


Pumpkin Custard, The Perfect Holiday Dessert

I saw Food Renegade’s recipe for pumpkin custard on her blog on Friday.  I had just been puzzling over what to do with the leftover pumpkin puree from the Thanksgiving pies. Yesterday, I printed out her recipe, and yikes, it called for 9 pastured egg yolks!

Right now, I am low on eggs. The laying hens are slowing down for the winter, so the farmers tell me. Just when human beings are entering into the holiday season and all our family feasts, the hens are tucking their heads under their wings and settling down for a long winter nap!

Guess you could say this is one instance where eating local and seasonal isn’t what its cracked up to be!

It just so happens that Coastal Living’s November issue has a different pumpkin custard recipe, which calls for whole eggs and fewer of them. I ended up using ideas from both recipes to create my own.

Holiday Pumpkin Custard

Serves 8-12 depending on size of custard cups, I used an assortment

Preparation takes 5 minutes, Cooking around 50 minutes


3 cups organic pumpkin puree
2 cups raw cream/milk  (poured off the top of 2 bottles of raw milk–don’t shake first)
6 large brown farm fresh eggs from pastured hens (I used soy free)
1/2 cup maple sugar
2 teaspoons organic cinnamon (for all the spices, not level teaspoon not heaping just somewhere in the middle)
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon celtic sea salt
1 teaspoon organic vanilla extract

Green Pasture Coconut Ghee (for greasing custard cups)


Preheat oven to 350 degrees (325 if convection). Grease custard cups lightly with Coconut Ghee on a paper towel. Put custard cups in a large roasting pan that is about 4 inches deep or more.

Add all of the remaining ingredients in a blender. Process until well mixed.

Taste the custard batter for desired sweetness and spices.


Finished Custards in the Water Bath

Add any additional sugar or spice to taste.

Turn the blender on one more time to ensure the sugar is dispersed throughout. Pour from blender into the waiting custard cups. Add water to the roasting pan till it is 1 inch up the side of the cups.

Move roasting pan to the oven for 45-50 minutes. Test with a toothpick. They are done when the tooth pick comes out dry.

Remove roasting pan from the oven and transfer the custard ramekins to a wire rack until cooled.

Cover and refrigerate until ready to serve.

You’ll find this and other scrumptious recipes on Kelly the Kitchen Kop blog today in the Real Food Wednesday blog carnival!

Kimberly Hartke is the publicist for cookbook author, Sally Fallon Morell who wrote the bestselling health conscious cookbook Nourishing Traditions.


  1. I like recipes that use whole eggs, because when I split them I never end up using the whites. My chickens have slowed down too. I’ve gone from almost two dozen eggs a week to only a few. The chickens are on vacation. 🙂
    This looks wonderful, can’t wait to try it. Thank you for sharing it.

  2. Your Pumpkin Custard looks very good. Thank you for sharing and you have a good week.

  3. Ok, well, Jenny of Nourished Kitchen blog tried to warn me about testing recipes. Keith and I had the custard tonight and it was more the consistency of a pudding.

    So, I will need to tweak the recipe. I will update it once I try it again!

    Or, if you want to make a stab at adjusting the ingredients, let me know if you get a nice custard. I will change the recipe, accordingly.

    It might be because I added the third cup of puree (didn’t know what I would do with it). The right recipe might be 2 cups of pumpkin and 5 eggs. Or, 3 cups of pumpkin and 7 eggs!!

    In any event, the pudding was tasty!

  4. “She’s Mother Theresa meets MacGyver” says Doug Broeska President of the CliniCard while visiting Sassoon Hospital in Pune, India. “She should probably at least be nominated for the Nobel Prize in Medicine.”

    That’s an impressive statement but also accurate when it comes to Dr. Aarti Kinikar, Head of Pediatrics at Sassoon Hospital in Pune, India (Pune is a city of nearly 10 million, just south of Mumbai, and Sassoon General Hospital is the biggest public hospital in the region). During the H1N1 Flu outbreak last year (2009-2010), Dr Kinikar was faced with a medical emergency seemingly out of all proportion to anyone’s ability to deal with it. Bodies were literally piling up outside of the hospital morgue and she feared that most of the young children and babies that were coming to Sassoon with severe breathing problems would be added to the growing pile. The hospital had only 4 working ventilators and was facing a steady flow of children to the pediatric ward that quickly swelled to a deluge of over 1200, all of whom were in severe respiratory crisis.

    As the numbers of very sick children grew so did Dr. Kinikar’s resolve. There had to be way to create the bit of air flow needed to keep a child’s lungs breathing. “The best medication is sometimes oxygen, and even though the children had made it to the hospital, without it they might die right in front of you…that’s a helpless feeling for a doctor” said Kinikar. Motivated by equal parts of desperation and inspiration, Dr. Kinikar rigged a simple breathing tube device only with materials on hand. The PNC pressure device called a “nasal bubble CPAP device” (Continuous Positive Airway Pressure) miraculously worked for 85% of the children who were treated. Although bubble CPAP has been around for decades, the device she rigged was much less elaborate than the expensive tubing and valve configurations that are commercially available by the same name. “I was taking a risk,” Kinikar said. “I didn’t know whether people would back me using a technique which didn’t seem to have much scientific push.” As a result of her willingness to step outside of convention, an estimated 500 childrens’ lives were saved at Sassoon Hospital because her fast thinking in a time of extreme crisis. A few dollars worth of plastic tubing had taken the place of much more expensive devices which weren’t available to the hospital at the height of the emergency anyway.

    Just as importantly, she has now shown the rest of the world how to rig this simple device which will undoubtedly be used in future medical emergencies everywhere a pandemic occurs.
    Although soft spoken & diminutive in stature, her calm voice, measured words and resolve behind the eyes lets you know that she is certain of what must be done for her hospital. “The immediate crisis is past but we know that the next one may be right around the corner” says Kinikar. “We don’t want money” she says somewhat surprisingly, but goes on to explain. “We need equipment and supplies. Money just gets misdirected and anything we order though the local government takes a very long time to get here. If donations can come in the form of medical equipment like ventilators, we can cut through the red tape and start using them right away.” The recent flu outbreak underscored the need. “The little nasal bubble CPAP device,” now dubbed “Bubbles of Hope” by Dr. Kinikar, “helped pull us out of a crisis and saved many lives, but we need so much more on an ongoing basis for the next public health emergency.”

    The owners of CCSVI Clinic and The CliniCard have jointly donated working capital and a pledge to purchase medical equipment on an ongoing basis for Sassoon Hospital. We hope the bit of personal money we have put up will attract some attention and challenge others to do the same.” says Broeska. “I don’t think there is a case in medical history where such a small amount of equipment could be proven to have gone so far. Anyone who wants to donate can do it through us. We’ll show you what your money bought and every penny will go to the purchase of medical supplies and equipment for Sassoon Hospital. Of course if you want to buy medical equipment directly for Dr. Kinikar, I’ve got their grocery list”. Please contact us at CCSVI Clinic on this site to donate.

    Dr. Aarti Kinikar’s Philosphy:

    Dr. Kinikar teaches her students to think things through.

    “You must use your creativity and if you have the basic scientific knowledge, you will be able to do a lot of things with the medical supplies on hand in a hospital.”

    Many areas of the world like the US and Europe are fortunate to be able to offer their patients the latest, most expensive medical technology. A recent study confirmed that US hospitals have more ventilators per capita than any other country. But in a severe pandemic or other extreme crisis, the number of patients could easily overwhelm the supply of medical equipment at any hospital. Rationing supplies and treatment along with prioritizing patients might look necessary but Kinikar’s experience points to another possible solution: “Just keep on thinking.” she tells her students.

    In 2010, the B J Medical College Research Society awarded Dr. Kinikar the Suchintan trophy for her unique invention and the way she dealt with the crisis at Sassoon.

  5. Is there a way to do this as one big custard? How would I alter it? I don’t have little custard cups, but would like to try this for the holiday. Thanks!

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