Pumpkin Drinking Custard (aka My Liquid Breakfast)
Rich, golden and satisfying, pumpkin drinking custard is as delicious as vanilla drinking custard but healthier—and perfect fall to New Years!
Pumpkin Drinking Custard!
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!
What would we do without pumpkin!
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 year of eating local and provides a smattering of micronutrients. And finally, well, pumpkin is just a nutritional wonder!
Works fancy or plain
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!
Keep a pitcher handy!
Pumpkin Drinking Custard
Ingredients
- 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
Instructions
- 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.
Looks delicious Inger!
Thanks Gloria!
Mark loves eggnog and pumpkin pie, so I can only imagine how much you would love this. And, I don’t think a little romp would hurt it in the evening!
I forgot to mention that we never buy commercial eggnog for the same reason as you – it’s full of junk! It’s so easy to make it home, especially if you have good source of fresh eggs.
I did find some local egg nog, so broke down and bought a little over Thanksgiving (those darn time-consuming school projects). But for Christmas, I’m going all homemade!
Inger, this looks awesome! My family loves eggnog, but I’d really like to try this instead. Do you have to use whole milk? I never buy it and wonder how the drink would be with 2%? Thanks!
The whole milk gives it extra richness but you can use whatever type you like. If you happen to have cream you can substitute cream for some of the 2% milk to mimic whole milk–my “whole milk” is usually a combo of 1% plus cream! But if you just want to go lower fat, that is an option as well. If you like egg nog, you should take a look at my Christmas Drinking Custard recipe too! Enjoy!