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!
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!
- 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)
- 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.
- I am one of three people on this planet who don’t like nutmeg. So if you add it, don’t invite me to sample! (My oldest adds nutmeg in her apartment since you won't find any here 🙂 )
- Festive Holiday Chopped Salad
- Butternut Beer Cheese Soup