Chai-Spiced Pumpkin Custards
Servings
6people
Servings
6people
Ingredients
  • 1 1/2cups pumpkin puree
  • 1/4heaping teaspoon ground cinnamon
  • 1/4heaping teaspoon ground nutmeg
  • 1/4heaping teaspoon ground ginger
  • dash of allspice
  • 3/4cup half-and-half or heavy cream
  • 1/4cup plus 2 tablespoons natural sugar cane
  • 1 whole egg
  • 6-8 Jack Be Little pumpkins, strings and seeds removed (reserve tops)
  • 1cup gingersnap cookies, coarsely ground
  • 1/4cup toasted pumpkin seeds, ground
  • 1/4cup toasted almonds, ground
  • 1tablespoon butter
  • 1tablespoon safflower oil
Instructions
  1. Preheat oven to 350°. In a medium bowl, combine pumpkin purée, spices, half-and-half, sugar, and egg, mixing well. Reserve.
  2. . On a baking sheet, bake pumpkins and tops until they begin to soften, about 10 minutes. Remove from oven and fill with pumpkin mixture. Return to oven and bake until filling is set, 30–45 minutes. (Start checking at 15 minutes and rotate pan as needed.) Remove from oven.
  3. In a medium bowl, combine gingersnaps, pumpkin seeds, almonds, butter, and oil, mixing well to combine. Transfer gingersnap mixture to a rimmed baking sheet and bake until dry, about 10 minutes.
  4. To serve, place a pumpkin on six dessert plates. Sprinkle each with gingersnap streusel. Lean the pumpkin tops against the pumpkins and serve.
Recipe Notes
Nutrition Facts
Chai-Spiced Pumpkin Custards
Amount Per Serving
Calories 333 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 5g 25%
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 46mg 15%
Sodium 95mg 4%
Total Carbohydrates 46g 15%
Dietary Fiber 2g 8%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING:333 cal, 16g fat (6g mono, 5g poly, 5g sat), 46mg chol, 8g protein, 46g carb, 2g fiber, 95mg sodium