It’s time for all things Pumpkin! This time, it’s a Pumpkin Custard that can be turned into Pumpkin Mousse with a simple addition of whipped topping. This gluten-free custard can also be baked in pie crust. But I like it best without the crust, baked, and then stirred up with whipped topping to make a light, beautiful mousse that goes nicely with a spice cookie.
This pumpkin custard recipe is a simple combination of ingredients stirred, beaten, or blended together and baked. Here, it’s in an 8″ square dish. It can be served as is, or stirred up with Cool Whip or whipped cream to make a pumpkin mousse.
You might remember my Pumpkin Dip that goes with Crinkly Gingersnaps. This recipe is different from that in a few ways:
- This is baked and has much less fat (no cream cheese)
- This can be eaten by the bowlful, like custard or pudding, where the pumpkin dip is more to spread onto another food
- Pumpkin Custard is versatile, able to be served up as a custard straight out of the oven (even as a breakfast main dish), or baked in a pie crust for pumpkin pie, or mixed into whipped topping to be a mousse
Don’t let the baking part scare you off from making this delicious custard. While pumpkin dip is quickly put together, this one does require a bit of planning ahead. But the mixture stirs up quickly, bakes for an hour while you’re doing other things. The result is a delicious mousse that is velvety and easy on the stomach. No gluten or fat in this recipe.
Pumpkin Custard
Before it’s mousse-i-fied, this custard is what you get straight from the oven. It’s a delicious rendition of pumpkin pie that is gluten free and will please all of your holiday guests. There are so many ways you can serve up this easy pumpkin dessert!
Pumpkin Custard/Mousse
Ingredients
- 3 eggs beaten
- 1 can pumpkin 15 oz
- 1/2 c sugar
- 1 t cinnamon
- 1/2 t salt
- 1/2 t ginger
- 1/2 t nutmeg
- 1 can evaporated milk 12 oz
- 1/2 container whipped topping Cool Whip - 4 oz
Instructions
- Preheat oven to 350°
- Start by beating the eggs in a medium bowl
- Add pumpkin, sugar, and spices stirring to combine. Add evaporated milk and mix thoroughly.
- OR, you can combine all of the ingredients in a blender container and quickly puree it for a super-fast way of stirring everything together.
- Spray a 8x8 glass pan with non-stick spray and pour mixture into it. Bake at 350° for 1 hour.
- Allow custard to cool, and eat warm or cold.
- Optional: combine with 1/2 container (4 oz) whipped topping for a mousse to be served cold in dessert dishes or as a dip for shortbread, gingersnaps, or other spice cookies
I have made and served this alone or with spice cookies, either home made or purchased. Does not disappoint!