Roasted Pumpkin Custard
This simple autumn dessert combines roasted pumpkin with creamy milk and a smooth custard base, resulting in a lightly sweet, comforting treat perfect for cooler days. It is appealing for anyone who enjoys seasonal flavors with a homemade touch.
Servings: 6 servings
Calories: 190kcal
Ingredients
For the Pumpkin Custard
- 1 pound pumpkin, peeled and cut into medium pieces Choose a sweet variety like sugar pumpkin or kabocha for best flavor.
- 1 teaspoon oil (e.g., vegetable or olive oil)
- 1 tablespoon sugar, for roasting pumpkin
- 1/2 cup granulated sugar Adjust sweetness to taste, but 100 g balances pumpkin’s natural flavors well.
- 2 cups milk Whole milk gives a creamier dessert, but 2% can work too.
- 5 tablespoons cornstarch (maizena) This thickens the custard; avoid skipping as it’s vital for texture.
- 1/3 cup water
- 1 apple thinly sliced for garnish
- Coconut flakes, for decoration Skip if you want a simpler garnish or avoid added fats.
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- Arrange pumpkin pieces on a baking sheet, brush lightly with oil, then sprinkle evenly with 1 tablespoon sugar.
- Roast pumpkin for 30-35 minutes, or until very tender and easily pierced with a fork.
- Transfer the roasted pumpkin to a blender or food processor and puree until smooth.
- In a medium bowl, combine the pumpkin puree with 1/2 cup sugar, stirring until smooth.
- Pour in 2 cups milk and mix thoroughly.
- In a small bowl, dissolve 5 tablespoons cornstarch in 1/3 cup water until no lumps remain.
- Gradually add the cornstarch mixture to the pumpkin and milk mixture, stirring constantly to blend.
- Pour everything into a saucepan and cook over low heat, stirring continuously. Watch for the mixture to thicken and small bubbles to appear (this usually takes about 5-8 minutes).
- Once thickened to a creamy custard consistency, remove from heat and immediately pour into molds or dessert cups.
- Allow to cool to room temperature, then refrigerate for at least 4 hours to fully set.
- Before serving, garnish with fresh apple slices and coconut flakes for a festive, autumn-inspired presentation.
Notes
Roast pumpkin with a light sugar sprinkle to enhance caramelized sweetness without overwhelming the dessert. Stir custard constantly during cooking to prevent lumps and sticking. Cool custard slightly before refrigerating to avoid condensation in your molds.