I have a few more Cinderella pumpkins in the garage and needed to use up some of the puree so this is the result. I made these a few years ago and they were a big hit so here we are again. The basic recipe is really easy if you have pumpkin puree around. If not you can take the meat of a pumpkin cut into cubes and brought to a boil in 3/4 cup of milk then simmered until the pumpkin meat is tender. Once that's done (or you bake your pumpkins like I do) just follow the recipe. The Custard recipe comes from The Good Food Channel in the UK so I oppologize ahead of time if you're not used to metric measurements. Any decent set of measuring cups have both metrics and American Standard measurements on it. Sugar is measured in weight (as it should be) so you'll need a scale or you can go online to find a converter.

  • 375g pumpkin puree
  • 125ml double cream
  • 3 large eggs
  • 60g caster sugar
  • 35g soft dark brown sugar
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 50g unsalted butter, melted and cooled

Puree the pumpkin and 125ml of milk in the blender. In a medium bowl whisk the eggs and cream together then add the pumpkin puree/milk mixture, the caster sugar and brown sugar and all the spices. Definitely use fresh grated nutmeg in this recipe, you can thank me later. Add the melted butter and pass the mixture through a fine sieve.

Cut off the tops of 8 munchkin pumpkins and scoop the seeds and strings out. Fill the pumpkins to about 1/4 inch below the surface and place in a large roaster. Fill the roaster with water to about halfway up the sides of the pumpkins. Place in a 170c degree oven (325 Fahrenheit) for about 35 minutes or until the custard has set. The surface should feel firm when pushed and liquid should not ooze out from under the top. I put 35 minutes as a general measurement but I think it takes longer than that, I haven't measured. Just start looking at them when they've been in for 35 minutes and cook them until done. When done grate some more fresh nutmeg on the top and let them cool.