Gingered Pumpkin Custard Recipe

Name: Gingered Pumpkin Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 6 small pie pumpkins (4- to 6-inch diameter); 2 tablespoons all-purpose flour; 2 tablespoons finely chopped crystallized ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground cloves; 1-1/4 cups heavy whipping cream; 1-3/4 cups canned pumpkin; 3/4 cup packed brown sugar; 1/4 cup orange juice; 3 large eggs, lightly beaten; 1 teaspoon grated orange zest; 1/4 cup all-purpose flour; 1/4 cup packed brown sugar; 1/4 cup chopped pecans; 3 tablespoons cold butter

Servings: persons

6 small pie pumpkins (4- to 6-inch diameter)
2 tablespoons all-purpose flour
2 tablespoons finely chopped crystallized ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1-1/4 cups heavy whipping cream
1-3/4 cups canned pumpkin
3/4 cup packed brown sugar
1/4 cup orange juice
3 large eggs, lightly beaten
1 teaspoon grated orange zest
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup chopped pecans
3 tablespoons cold butter

1
Prepare grill for indirect heat. Wash pumpkins; cut a 2-in. circle around each stem. Remove tops; scoop out seeds and loose fibers (save seeds for another use if desired). Set pumpkins and tops aside.
2
In a large saucepan, combine the flour, ginger, cinnamon, salt, cloves and cream until smooth. Add pumpkin, brown sugar and orange juice. Cook and stir over medium heat until bubbly. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Cook and stir until bubbly. Stir in orange zest.
3
Fill pumpkins with hot filling to within 3/4 in. of top. Grill pumpkins, covered, over indirect medium-hot heat for 30 minutes.
4
For topping, combine the flour, sugar and pecans in a small bowl; cut in butter until crumbly. Sprinkle over filling. Grill 30 minutes longer or until a thermometer inserted in filling reads 160u00b0.
5
If desired, grill pumpkin tops over indirect heat during the last 30 minutes of grilling. Remove pumpkins and tops from grill; cool for 10 minutes before serving. Place tops on pumpkins if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 small pie pumpkins (4- to 6-inch diameter), 2 tablespoons all-purpose flour, 2 tablespoons finely chopped crystallized ginger, 1/2 teaspoon ground cinnamon, and more.

Yes, Gingered Pumpkin Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingered Pumpkin Custard

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