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  Pumpkin Custard



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4 cups pumpkin, roasted and pureed
1/2 cup brown sugar
4 eggs
2 cups almond milk
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon each ginger and nutmeg
1/4 teaspoon each mace, allspice and cloves
a pinch of salt


Preheat oven to 400 degrees. Place 15 half-cup canning jars in a large roasting pan.
Beat brown sugar into pumpkin until dissolved.
Beat in eggs one at time to add volume.
Stir in almond milk, vanilla, all spice and salt. Beat until completely combined.
Pour mixture into canning jars, dividing evenly.
Place pan of filled jars on oven rack.
Pour water into roasting pan to cover 1/2 - 1 inch up the side of the canning jars.
Be careful not to splash water into the custard.
Bake 30-45 minutes, until custard has puffed and no longer jiggles when shaken.
Remove pan from oven and remove jars from roasting pan to a cooling rack.
When jars have cooled to room temperature, top with lids and rings.
Place sealed jars in refrigerator. May be stored for one week.

Melt 1/2 cup sugar to form a light caramel syrup.
Pour a small amount of syrup into the bottom of each jar and allow to cool before pouring in custard.
Continue with recipe as directed.

Copyright © 2017 Stefanie Samara Hamblen