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The allure of pumpkin spice transcends mere flavor; it is steeped in tradition and nostalgia. Historically, the use of pumpkin in culinary practices dates back centuries, with Native Americans incorporating it into their diet long before European settlers arrived. The spices that accompany pumpkin—cinnamon, nutmeg, and ginger—have their own rich histories, often used for their flavor and medicinal properties. The combination of these spices with pumpkin has evolved into what we now recognize as pumpkin spice, a blend that captures the essence of fall.

Pumpkin Custard

Embrace the flavors of fall with a Velvety Pumpkin Spice Custard that's perfect for cozy gatherings or festive celebrations. This creamy dessert pairs pumpkin puree with warm spices like cinnamon, nutmeg, and ginger to create a rich, indulgent treat. Made with simple ingredients, including heavy cream and brown sugar, it’s both satisfying and wholesome. Top it off with whipped cream or toasted seeds for added texture and visual appeal. Dive into this delightful recipe and bring the essence of autumn into your kitchen!
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Ingredients
  

1 ½ cups pumpkin puree (fresh or canned)

1 cup heavy cream

½ cup whole milk

¾ cup brown sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

Whipped cream, for serving (optional)

Pumpkin seeds, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C).

    Prepare the Custard Mixture: In a large mixing bowl, combine the pumpkin puree, heavy cream, and whole milk. Whisk together until smooth and well incorporated.

      Add Sugar and Eggs: Gradually whisk in the brown sugar until it fully dissolves. Then add the eggs one at a time, mixing well after each addition to maintain a smooth texture.

        Seasoning: Stir in the vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until all the ingredients are thoroughly blended.

          Strain (Optional): For an ultra-smooth custard, you can strain the mixture through a fine-mesh sieve into another bowl. This step is optional but encouraged for a silkier texture.

            Prepare Baking Dish: Pour the custard mixture into individual ramekins or a larger baking dish. If using ramekins, place them in a baking pan.

              Add Water Bath: If using ramekins, fill the baking pan with hot water until it reaches halfway up the sides of the ramekins, creating a water bath to help cook the custard evenly.

                Bake: Carefully transfer the baking pan to the preheated oven. Bake for 40-50 minutes, or until the custard is set but still slightly jiggly in the center.

                  Cool: Once done, remove from the oven and let the custard cool in the water bath for about 10 minutes. Then transfer it to the refrigerator for at least 2 hours or until cold.

                    Serve: When ready to serve, top with a dollop of whipped cream and sprinkle with toasted pumpkin seeds for added crunch. Enjoy your delightful pumpkin spice custard!

                      Prep Time, Total Time, Servings: 15 mins | 3 hrs (includes chilling) | 6 servings