Pumpkin Custard with Cookie Crumble

Name: Pumpkin Custard with Cookie Crumble
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp all purpose flour; 473 milliliters roughly chopped ginger cookie crumbs (see note); 59 milliliters packed dark brown sugar; 2 eggs, lightly beaten; 340 grams evaporated milk; 177 milliliters granulated sugar; 0 teaspoons ground allspice; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 1 teaspoons ground nutmeg; 1 teaspoons kosher salt; 1 teaspoon packed teaspoon clementine or orange zest, from about 1 clementine; 6 Tbsps unsalted butter, melted; 12 servings Whipped cream for serving, optional; 425 grams plus 1/4 cup pumpkin puree (see note)

One serving contains 280 calories, 5g of protein, and 14g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of ground allspice, orange zest, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

For custard: Adjust oven rack to middle position and preheat oven to 425°F. In a medium bowl, whisk together sugar, cinnamon, nutmeg, ginger, cloves, allspice, salt, and citrus zest. Set aside.

Ingredients you will need

Allspice

Cinnamon

Custard

Clove

Ginger

Nutmeg

Sugar

Salt

Equipment you will use

Whisk

Bowl

Oven

In a large bowl, whisk together pumpkin and eggs.

Ingredients you will need

Pumpkin

Egg

Equipment you will use

Whisk

Bowl

Whisk in spice mixture.

Equipment you will use

Whisk

Whisk in evaporated milk.

Ingredients you will need

Evaporated Milk

Equipment you will use

Whisk

Pour pumpkin mixture into baking dish and bake for 15 minutes. Reduce heat to 350°F and bake until mixture is just set (it will be slightly jiggly in the center but will firm as it cools), about 45 minutes.

Ingredients you will need

Pumpkin

Equipment you will use

Baking Pan

Oven

Let cool completely. Do not turn off the oven.

Equipment you will use

Oven

For cookie crumble: While custard is cooling, mix together cookie crumbs, dark brown sugar, salt, and flour.

Ingredients you will need

Dark Brown Sugar

Cookie Crumbs

Custard

All Purpose Flour

Salt

Add melted butter and mix until well coated. Press into bottom of pie dish and bake until cookies are toasted and fragrant and mixture holds together, 10-15 minutes.

Ingredients you will need

Butter

Equipment you will use

Oven

Pie Form

Let cool completely.

To serve: Break up cookie crumble into large shards. Top each serving of custard with crumble and whipped cream, if desired. Store leftover custard in the refrigerator. Keep crumble separately at room temperature in an airtight container.

Ingredients you will need

Whipped Cream