Rich, golden and satisfying, pumpkin drinking custard is as delicious as vanilla drinking custard but healthier—and perfect fall to New Years!
I waited years to try making drinking custard — after seeing recipes all over the internet. And when I finally did, it was the hit of the season. This meant that instead of asking for commercial egg nog (often laden with additives I couldn’t pronounce), my kids clamored for a homemade alternative! Score one for Mom!
So with drinking custard firmly established, I had a new idea: what about pumpkin drinking custard? Great taste AND beta carotene!
You can even add a shot of rum or brandy to really make a fun pumpkin drink!
Since I was modifying the recipe, I thought I’d take it healthier. First I used the whole egg instead of just the yolks to get the extra protein (plus my freezer is overflowing with frozen egg whites). Second I used maple syrup instead of sugar; this works with my eating local and provides a smattering of micronutrients. And finally, well, pumpkin is just a nutritional wonder!
Besides loving the flavor, the other inspiration was my schedule. One day a week, I am off to a class before 7 AM. This means I sometimes skip breakfast. Now how many ways is that wrong!
Chalk up more reason for Pumpkin Everything!
Pumpkin Drinking Custard
- 4 cups whole milk
- 3 eggs
- 3/4 cup pumpkin puree
- 1/2 - 2/3 cup maple syrup to taste
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- nutmeg to taste or sprinkled on top see note
- Optional brandy or rum
- Whisk together all ingredients in a heavy saucepan.
- Cook over medium heat, stirring regularly until custard coats the back of a spoon--about 180 F.
- Strain to remove any thickened egg, then refrigerate until cool.
- Festive Holiday Chopped Salad
- 100% Natural Cranberry Nut Granola