The Forks blog

Crazy (still) about pumpkin

Written by Gretchen McKay on

snappy pumpkin custard cups
Today is National Pumpkin Day, and what better way to celebrate fall's favorite fruit than with an easy, but oh-so-delicious pumpkin dessert? No, not pie, but a thick and creamy custard that just begs for a dollop or three of whipped cream.

This recipe took top honors earlier this year in the "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Cook-Off sponsored by the Pennsylvania Vegetable Marketing & Research Program in the winter squash/pumpkin category. So not only is it good, it's good for you

“Snappy” Pumpkin Custard Cups
2 large eggs
1 heaping tablespoon all-purpose flour
3⁄4 cup sugar
1 cup pumpkin
1 cup whole milk
1⁄2 cup evaporated milk
1⁄2 teaspoon cinnamon
A handful of ginger snap cookies, crushed 
Cool Whip whipped topping, or homemade whipped cream
 
Beat eggs well and add sugar and flour and mix well.  Add pumpkin, milk and cinnamon.

Pour into individual-sized ramekins, place on a cookie sheet and bake at 400 degrees for 15 minutes and then lower oven temperature to 325 degrees and bake another 10 minutes until set. Remove from oven and allow to cool.

Top with finely crumbled ginger snap cookies and a dollop of whipped topping.  Enjoy!

Serves 8. 

— Teresa DeVono, Red Lion

Pennsylvania Vegetable Marketing & Research Program photo

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