Spiced Pumpkin Custard Recipe

Name: Spiced Pumpkin Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 6 Tbsp. butter or oleo; 3/4 c. packed brown sugar; 1/4 c. granulated sugar; 2 eggs; 1/2 tsp. salt; 1/2 tsp. baking soda; 1/2 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. nutmeg; 1/2 c. buttermilk; 3/4 c. mashed cooked pumpkin or canned; 1/2 c. chopped walnuts

Servings: persons

6 Tbsp. butter or oleo
3/4 c. packed brown sugar
1/4 c. granulated sugar
2 eggs
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 c. buttermilk
3/4 c. mashed cooked pumpkin or canned
1/2 c. chopped walnuts

1
Cream oleo and sugar until light and fluffy; beat in eggs. Stir together flour, salt, soda, cinnamon, ginger and nutmeg. Combine pumpkin and buttermilk; add to creamed mixture alternately with dry ingredients, mixing well after each addition.
2
Fold in chopped walnuts.
3
Spoon mixture into greased and floured 6 1/2 cup ring mold; cover tightly with foil.
4
Bake at 350u00b0 for one hour. Let stand 10 minutes.
5
Unmold.
6
Serve with whipped cream, 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 12 ingredients. The key ingredients include: 6 Tbsp. butter or oleo, 3/4 c. packed brown sugar, 1/4 c. granulated sugar, 2 eggs, and more.

Yes, Spiced 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.

Spiced Pumpkin Custard

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