Pumpkin Custard

This recipe is a very light tasting dessert during this everything Pumpkin Season.

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1 cup heavy cream

1 cup pumpkin puree

1/2 tsp pumpkin spice

3 egg yolks

1/2 cup dark brown sugar



  1. Preheat Convection oven to 320 degrees.
  2. In a Vitamix or blender add heavy cream, pumpkin puree and pumpkin spice, blender on low                          for 1 minute to combine ingredients.
  3. With blender on low add egg yolks 1 at a time until thoroughly mixed.
  4. Keep blender on low, add dark brown sugar and blend for 20 seconds.
  5. Pour mixture into a 6″ x 6″ pan.
  6. Bake until custard is set.
  7. Refrigerate for 1 – 3 or more hours, then serve.
  8. Garnish with some whip cream.