Pumpkin Cake Custard

You do not have to think about tasty pumpkin dishes for Halloween and Thanksgiving. Pumpkin is tasty all year long, so if you have an electric stand mixer, such as one of the KitchenAid Artisan 5-Quart Stand Mixers, try this recipe as this mixer makes it very easy.

What You Need:

• 1 1/2 C cake flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 TBSP cinnamon
• 1/2 tsp. allspice
• 1/4 tsp. ginger
• 1/8 tsp. cloves
• 1/8 tsp. nutmeg
• 1 tsp. salt, divided
• 1/2 C dark brown sugar, packed firm
• 1/2 C white sugar
• 1/2 C + 2 TBSP grape seed oil
• 1 3/4 C pumpkin puree, divided
• 2 lg. eggs + 8 lg. egg yolks
• 1 1/4 C whole milk
• 1/2 C maple syrup

How to Make It:

1. Place the oven temperature on 350 degrees and allow the oven to heat while preparing the cake.
2. Line a baking sheet with parchment paper and set aside.
3. Place the flour into a large mixing bowl.
4. Add the baking soda and baking powder and toss to combine.
5. Sprinkle in the cinnamon, allspice, ginger, cloves, nutmeg and 1/2 tsp. salt.
6. Toss to make sure all the dry ingredients are combined together well.
7. Place the both sugars together in a separate bowl.
8. Add the oil and 1 C of the pumpkin puree to the sugar.
9. Beat with an electric mixer such as one of the KitchenAid Artisan 5-Quart Stand Mixers, on medium speed 2 minutes.
10. Continue beating on low speed while adding the flour mixture.
11. Continue beating until the flour mixture is completely moistened.
12. Add one whole egg and beat well to combine.
13. Add the second egg and continue beating until thoroughly combined.
14. Spread the mixture onto the prepared baking sheet.
15. Bake 27 minutes or until a toothpick inserted comes out clean.
16. Remove and cool completely.
17. Reduce the oven temperature to 325 degrees.
18. Whisk together the remaining 3/4C puree and the milk in a large mixing bowl.
19. Add the remaining salt, maple syrup and egg yolks to the mixture.
20. Continue to whisk the ingredients together until all the ingredients are incorporated together.
21. Break the cooled cake into small pieces and place the pieces into 8 oven safe custard cups.
22. Pour the custard mixture over the top of the cake pieces.
23. Cover and place in the refrigerator for 30 minutes or until the cake has completely absorbed the liquid.
24. Place the custard cups in a large baking pan.
25. Fill the baking pan with very hot water to where it reaches half way up the custard cups.
26. Cover the pan with foil making sure the foil fits tightly over the pan.
27. Bake 32 minutes or until set.

8 Servings

These custard cups remind you of old fashion bread pudding with a pumpkin twist. Fix them instead of the tradition bread pudding as a dessert with your Thanksgiving feast.

You will really surprise your family and friends with this exciting recipe. You can even experiment and use other fruit purees and see how that comes out. Apple sauce comes to mind.