Over the past several years, I’ve acquired more of a taste for Pumpkin.
I enjoyed Pumpkin Pie at Thanksgiving and Christmas as a kid – but I didn’t have interest in it otherwise outside of the two holidays. But the last couple of years, it’s been something I would mix with yogurt or find other uses for. After going Paleo this fall, it’s become a bigger thing in my diet.
I’ve roasted Pumpkin, and now also modified a few Pumpkin pie filling recipes I’ve found to create a Pumpkin custard.
A custard is an egg-based dessert – usually it’s eggs, some type of dairy, and some type of sugar that’s mixed, and then baked.
Maple Pumpkin Pecan Custard
1 Can (15 oz) Pure Pumpkin
3/4 cup of Whole Milk Greek Yogurt
1/4 Cup of Maple Syrup
3 teaspoons Cinnamon
1 teaspoon Nutmeg
1/8 teaspoon Ginger
1/8 teaspoon Allspice
Beat 3 eggs with an electric mixer at low to medium speed. Add maple syrup and mix throughly.
Add Pumpkin and continue to mix until smooth. Add spices and yogurt and continue to mix until smooth.
Bake in oven in a water bath for about 60 minutes at 350 degrees Fahrenheit.
Chill fully in refrigerator for 3 hours before eating.
1 Tablespoon Butter
About 12 pecans
1 Tablespoon Maple Syrup
1/4 Teaspoon Cinnamon
Melt butter in pan over medium heat on stove. Add pecans and toss with butter for two minutes. Add maple syrup and cinnamon and increase heat to medium high for 30 seconds, remove from heat and allow to cool.