Pumpkin Custard Dessert
Pumpkin Custard Dessert is a creamy, baked treat perfect for autumn. Made with pumpkin, rich custard, and topped with whipped cream and pumpkin seeds, this festive dessert is ideal for Halloween or cozy gatherings. Impress your guests with this flavorful and visually stunning recipe!
Pumpkin Custard Dessert is a delightful autumn treat that combines the creamy richness of custard with the natural sweetness of pumpkin. Baked inside a hollowed-out pumpkin, this dessert is as visually stunning as it is delicious. The smooth, velvety custard, infused with vanilla and a hint of rum, is complemented by a light whipped cream topping and garnished with pumpkin seeds for a touch of crunch. Perfect for festive occasions or cozy gatherings, this dish not only showcases the flavors of the season but also doubles as an impressive centerpiece.
Ingredients
- 1 pumpkin (about 15 cm in diameter)
- 250 g pumpkin flesh (without skin)
- 150 g + 100 g milk
- 20 g + 25 g cane sugar
- Vanilla stick or 1/2 tsp vanilla extract
- 100 g heavy cream
- 1 tsp rum
- 2 whole eggs
- 1 egg yolk
- 100 ml heavy cream (for topping)
- 15 g cane sugar (for topping)
- 1/2 tsp vanilla extract (for topping)
- 6 pumpkin seeds (for garnish)
Nutritional Information
- Calories: 290
- Protein: 6g
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Sugar: 20g
- Fiber: 2g
- Cholesterol: 120mg
- Sodium: 60mg
Directions
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Wrap the pumpkin in plastic wrap and microwave at 500W for 4 minutes. Cut the pumpkin into your desired shape, wrap it again in plastic wrap, and microwave for another 5 minutes at 500W. Scoop out and clean the inside of the pumpkin.
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In a bowl, mash 250 g of pumpkin flesh (without skin). Add 150 g milk, 20 g cane sugar, 2 whole eggs, and 1 egg yolk. Mix well.
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In another bowl, heat 100 g milk, 25 g cane sugar, vanilla stick (or 1/2 tsp vanilla extract), and 100 g heavy cream to 60°C. Gradually add the pumpkin mixture to the milk mixture, stirring continuously until smooth.
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Pour the batter into a pan. Wrap the cleaned pumpkin shell with aluminum foil to create a mold. Pour the mixture into the pumpkin shell and bake in a preheated oven at 150°C for 60-70 minutes.
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For the topping, whisk 100 ml heavy cream, 15 g cane sugar, and 1/2 tsp vanilla extract until thickened. Spread the cream over the baked pumpkin mixture. Garnish with 6 pumpkin seeds and serve.
