Recipe for fresh pumpkin spice custard that can be processed in jars
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Hi, friends! I’m excited to share my recipe for fresh pumpkin spice custard that can be processed in jars. This is a great way to enjoy the Fall season and all the deliciousness that comes with it. The best part about this recipe is that it is so versatile – you can enjoy it as is, or use it as a base for other desserts like pumpkin pie or cupcakes. Trust me, once you’ve tried this recipe, you’ll be hooked!
Ingredients:
1 cup pumpkin puree
1 cup heavy cream
1/2 cup sugar
3 eggs
1 tsp cinnamon
1/2 tsp ginger
1/4 tspnutmeg
1/4 tsp allspice
1/2 tsp vanilla extract
Instructions:
1. Preheat oven to 425 degrees.
2. In a large bowl, whisk together pumpkin puree, heavy cream, sugar, eggs, cinnamon, ginger, nutmeg, allspice and vanilla extract.
3. Pour mixture into jars, leaving a 1/2 inch headspace.
4. Place jars on a baking sheet and bake for 15 minutes.
5. Reduce oven temperature to 350 degrees and bake for an additional 40 minutes.
6. Carefully remove jars from oven and let cool.
You can enjoy your pumpkin spice custard as is, or use it as a base for other desserts. One of my personal favorite ways to enjoy it is by adding a dollop of whipped cream on top. If you’re feeling extra festive, you can even add a sprinkle of cinnamon or nutmeg
