Comments on: Pumpkin & Molasses Custard

By: Linette

Linette — Tue, 22 Nov 2011 14:45:52 +0000

I’ve made pumpkin custard in a pumpkin BUT, the custard took forever to cook AND never set right because the outside pumpkin was cold and took a very long time to let heat through and released a great deal of moisture into the custard, drawn out by the sugar.

Next time, I am going to bake the outer pumpkin, scooped out before baking, and pouring the custard into the hot shell.

By: Hybrid Rasta Mama: Pumpkin Recipes Gone Wild

Hybrid Rasta Mama: Pumpkin Recipes Gone Wild — Thu, 13 Oct 2011 14:36:25 +0000

[...] Pumpkin Custard Baked in a Pumpkin Shell (From Nourished Kitchen) [...]

By: Char

Char — Sat, 20 Nov 2010 09:31:24 +0000

Ani, What amounts of maple, syrup, stevia and succanat did you use? I, too, have those on hand, and don’t have date sugar or molasses. Thanks!

By: Beth

Beth — Wed, 20 Oct 2010 18:09:14 +0000

Wonderful recipe! Once it’s all in the second pumpkin do you also bake at 400F? Thanks!

By: Ani

Ani — Sat, 16 Oct 2010 03:02:52 +0000

YUM! I just delved into some, and this is a pure delicious comfort food. I used maple syrup, stevia and and a tiny bit of sucanat since I didn’t have date sugar or molasses. I baked in in a dish since I didn’t feel like scraping out another pumpkin and added a few walnuts on top halfway through the baking process. It was amazing thanks for the great recipe.

By: Pumpkin Recipes « Beneficial Farms CSA

Pumpkin Recipes « Beneficial Farms CSA — Mon, 16 Nov 2009 23:55:35 +0000

[...] Pumpkin Custard from The Nourished Kitchen Blog This recipe calls for a little more pumpkin than we have received, but looked delicious so I had to include it. Click here for the link [...]

By: annie avery

annie avery — Sat, 31 Oct 2009 15:27:44 +0000

i put this recipe together yesterday, using one smallish-medium pumpkin. i use the woodstove’s oven to cook, and it took longer, but the aroma coming out of it each time i tested it… ahh!! i did not bake a pumpkin to use as a dish, left the second for another batch. as i was cutting up the cooked pumpkin for the recipe, i fed some parts to the dog. she loved it! later in the evening i found she had started a nice hole in the second pumpkin and had a nice treat! i would not add milk or half and half to the next one, it has a nice texture as is. and maybe i’ll top it with the cranberries, set them in when it’s solidified on the top somewhat.. thanks for the recipe!

By: Clarissa K

Clarissa K — Fri, 30 Oct 2009 20:27:11 +0000

Silly to ask, but I am going to use a large can of organic pumpkin that is in my cupboard…so any idea how many cups your cooked pumpkin ended up with?

I am glad to have this idea, btw, as we are wheat-free these days and baking hasn’t been as fun. But we are learning!

By: Jenny

Jenny — Thu, 29 Oct 2009 19:44:34 +0000

Tutti –
Thank you so much for your kind and thoughtful words. I’m so glad you like the recipes! Cooking is such a passion of mine. And it’s such a pleasure to use wholesome, natural ingredients for such good-tasting food, you know?

Take Care –
Jenny

By: Tutti

Tutti — Thu, 29 Oct 2009 02:34:13 +0000

Jenny,

I love your creativity and I totally trust your recipes. We are changing the way we eat and the results are amazing: more focus, loss of weight, loss of moodiness, looking lean instead of bloated, and avoiding sickness. Thanks for all you do!

By: Jenny

Jenny — Wed, 28 Oct 2009 20:11:23 +0000

Lisa -

I did include dried cranberries and raisins in the original recipe, but it gave the custard a texture I didn't care for so I've ommitted them in the posted recipe. My son liked the addition a lot!

Take Care -

Jenny

By: Jenny

Jenny — Wed, 28 Oct 2009 20:07:32 +0000

Jenn – this looks stunning on the supper table. We’re planning to serve it for Thanksgiving.

LO – It’s a great pumpkin pie substitute – especially for the folks who are grain and dairy-free. The taste is very similar.