Pumpkin & Molasses Custard

Pumpkin custard is a perfect, nourishing autumn dish.   Packed with beta carotene, antioxidants, vitamin C, potassium and other micronutrients, this dish is rich in   flavor and nutrition.     Flavored by molasses, cinnamon and unrefined cane sugar the custard may take on an unappetizing brown color; however, if you serve it in a pumpkin shell its appearance at the table will be delightfully dramatic – appealing to both children.

Seasonal eating is a pleasure.   There’s nothing quite like celebrating foods at the height of their ripeness.   Moreover, seasonal foods naturally complement one another.   Consider fresh spring greens and ripe strawberries or a summer salad of tomatoes, corn and basil all at their peak flavor.   Autumn is time for pumpkin and winter squash – those faintly sweet, warming and dense vegetables.   While I generally prefer to serve my winter squashes in savory dishes (their flavor combines beautifully with sage, garlic and pecorino-romano cheese), they also combine equally well with heavy, warming spices like cinnamon, nutmeg and clove.

This pumpkin custard is dense with flavor and nutrients, and provides a beautiful finish to an autumn supper or Thanksgiving menu.   Moreover, it’s a nice alternative to pumpkin pie as the custard is both grain- and dairy-free.

pumpkin custard baked in a pumpkin shell

By Jenny Published: October 27, 2009

  • Yield: 6 Servings

This pumpkin custard is dense with flavor and nutrients, and provides a beautiful finish to an autumn supper or Thanksgiving menu. Moreover, it's a nice alternative to pumpkin pie as the custard is both grain- and dairy-free.

Ingredients

  • 1 large Pie Pumpkin
  • 1 small Pie Pumpkin
  • 1/2 cup Date Sugar
  • 2 tbsp Molasses
  • 1 tsp Cinnamon
  • 1/4 tsp Nutgmeg
  • pinch of Ground Cloves
  • 1/2 tsp Unrefined Sea Salt
  • 6 Eggs (Beaten)

Instructions

  1. Split the small pie pumpkin in half, remove the seeds, guts and strings.
  2. Invert the split pumpkin onto a casserole dish with about 1 cup of water.
  3. Bake at 400 ° F until soft – about 1 hour or so.
  4. Remove the pumpkin from the oven and allow it to cool before scooping out the pulp.
  5. Cut the top off the larger pie pumpkin, remove the seeds and guts.
  6. In a blender, mixer or food processor blend together the reserved pumpkin pulp, spices, unrefined sugar, molasses and eggs.
  7. Pour mixture into the shell of the larger pumpkin and bake, uncovered, for 1 ½ hours or until a knife inserted into the custard comes out clean.