Malted Pumpkin Custard
This custard came about because my friend Joe brought me some malted ice cream one day. We started talking about malt. We wondered what malt was exactly and why did we like it so much.
Malt is a sprouted grain, usually barley, that is dried after it has sprouted. It had a unique flavor that is used in baking, beer making and desserts to name a few. For this recipe I used malted milk powder, which also contains some sugar and dairy.
You can also buy diastatic malt, which I use in bread baking and malt syrup. Let’s not forget how good malt vinegar is on fries.
So back to this recipe. I decided to make a custard base, using whole eggs. I like the texture of the final product. Plus, since I was using a fair amount of pumpkin, I liked the eggs for a little added fat in the recipe. The first time I made it, a couple of friends were over. I put it in the ice cream maker while we were having dinner. Both of them loved it. I knew I had to make it again.
I might have used more than a cup of pumpkin with the latest batch. I know it was at least a cup. It doesn’t matter a whole lot in the scheme of things, but the pumpkin flavor was more pronounced in the batch I made last night. I was fine with that.
I used pumpkin this time, but you can just as easily use other winter squash like butternut or Hubbard.
So here is the recipe. I think you’ll like it as much as we did.
Malted Pumpkin Custard
4 eggs
1 c. half and half
¾ c. sugar
1 c. cooked pumpkin puree – you can use other winter squash
½ c. malted milk powder
1 t. cinnamon
½ t. nutmeg
½ t. salt
In medium saucepan combine eggs, half and half and sugar. Whisk ingredients together. Cook over medium low heat, stirring constantly until mixture thickens and bubbles. Be careful not to scramble the eggs. If the mixture does get lumpy, you can press it through a fine strainer to remove lumps. Let the mixture cool down a little then stir in the remaining ingredients. You can add more or less seasonings according to your taste. When you freeze it, the flavors will be less pronounced. It will taste less sweet, too. Chill mixture several hours or overnight. Freeze using an ice cream maker for best results. Makes about 1 quart.
Pumpkin Cupcakes
I made these cupcakes for a class the other day. They are easy to make, moist, not too sweet and a perfect seasonal dessert. The recipe makes 30-36 cupcakes. I got 36 out of this batch, I don’t mind a smaller cake. For a larger cupcake, go for just 30.
In class we talked about winter squash and how to cook with them. Truth is, almost any winter squash can be used in recipes calling for pumpkin. Most of the time I am using butternut squash or Hubbard squash. Spaghetti squash is really the only winter squash that doesn’t work for pumpkin recipes. Its fibrous texture just isn’t best for this application.
I kept the colors of the frosting subtle. I used a standard buttercream- recipe follows. I divided up the frosting and tinted them and left about half of the frosting un-tinted.
When it was time to frost the cupcakes I used plastic wrap to make the job of filling the piping bags easier. I had already placed a large star tip in a piping bag. Then I laid a piece of plastic wrap on my work surface. I added some of each of the colors and some of the white frosting. I rolled up the plastic wrap over the frosting, forming it into a tube. I snipped off one end with scissors and dropped the frosting into the prepared piping bag. Its easier to fill the piping bag this way. Easy to pop out an empty tube of plastic wrap when it is empty and to drop a new one in.
You could add sprinkles or other seasonal decorations, too.
So here is the recipe for the cupcakes and the frosting. Enjoy.
Pumpkin Cupcakes
4 eggs, slightly beaten
3/4 c. oil
2 c. sugar- I use less
2 c. cooked pumpkin or 1 (15 oz.) can
1 3/4 c. flour
1/4 c. cornstarch
3 t. cinnamon
1 t. nutmeg
1/4 t. cloves
2 t. baking powder
1 t. baking soda
3/4 t. salt
Blend together in large bowl eggs, sugar, pumpkin and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and beat until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 25-30 minutes or until cupcakes spring bake when touched lightly. Cool 30 minutes before frosting. Makes 30-36. Frost with Cream Cheese Frosting or Butter Cream. I used butter cream frosting recipe.
Classic Butter Cream
1½ c. butter
5-6 cups sifted confectioners’ sugar
2T. vanilla extract
In a bowl beat butter until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the vanilla. Slowly beat in remaining sugar. Beat in a little milk, if needed, to make of spreading consistency. Tint with food color, if desired.
Malted Pumpkin Custard
This custard came about because my friend Joe brought me some malted ice cream one day. We started talking about malt. We wondered what malt was exactly and why did we like it so much.
Malt is a sprouted grain, usually barley, that is dried after it has sprouted. It had a unique flavor that is used in baking, beer making and desserts to name a few. For this recipe I used malted milk powder, which also contains some sugar and dairy.
You can also buy diastatic malt, which I use in bread baking and malt syrup. Let’s not forget how good malt vinegar is on fries.
So back to this recipe. I decided to make a custard base, using whole eggs. I like the texture of the final product. Plus, since I was using a fair amount of pumpkin, I liked the eggs for a little added fat in the recipe. The first time I made it, a couple of friends were over. I put it in the ice cream maker while we were having dinner. Both of them loved it. I knew I had to make it again.
I might have used more than a cup of pumpkin with the latest batch. I know it was at least a cup. It doesn’t matter a whole lot in the scheme of things, but the pumpkin flavor was more pronounced in the batch I made last night. I was fine with that.
I used pumpkin this time, but you can just as easily use other winter squash like butternut or Hubbard.
So here is the recipe. I think you’ll like it as much as we did.
Malted Pumpkin Custard
4 eggs
1 c. half and half
¾ c. sugar
1 c. cooked pumpkin puree – you can use other winter squash
½ c. malted milk powder
1 t. cinnamon
½ t. nutmeg
½ t. salt
In medium saucepan combine eggs, half and half and sugar. Whisk ingredients together. Cook over medium low heat, stirring constantly until mixture thickens and bubbles. Be careful not to scramble the eggs. If the mixture does get lumpy, you can press it through a fine strainer to remove lumps. Let the mixture cool down a little then stir in the remaining ingredients. You can add more or less seasonings according to your taste. When you freeze it, the flavors will be less pronounced. It will taste less sweet, too. Chill mixture several hours or overnight. Freeze using an ice cream maker for best results. Makes about 1 quart.
Mom’s Pumpkin Squares
This recipe has been part of our family for years now. My mom made them for Thanksgiving every year- and I continue that tradition. Like my mom, I use fresh (or frozen) cooked pumpkin or winter squash. My mom didn’t care much for the taste of canned pumpkin. She would cut up the Halloween pumpkin, cook it, puree it and freeze it- so she could make pumpkin squares anytime she wanted.
The original recipe came from Bisquick, but it had 2 cups of sugar in it. My Mother’s sensibilities kicked in and she cut the sugar down to one cup. Great move on her part. The cake is still plenty sweet with less sugar.
It mixes and bakes up in no time. I normally top it with cream cheese frosting, but it would be good with a simple powdered sugar glaze, a buttercream frosting, or even just a dusting of powdered sugar mixed with a little cinnamon. It reminds me of a pumpkin roll, with out the rolling up part.
The texture is moist and tender and I think you’ll enjoy it as much as I do.
Pumpkin Squares
1 c. sugar
½ c. oil
16 oz. cooked pumpkin, canned, fresh (preferred) or frozen
4 eggs, beaten
2 c. biscuit mix (homemade or Bisquick or Jiffy Mix)
2 t. cinnamon
½ c. raisins, optional
Grease a jelly roll pan and set aside. Preheat oven to 350 degrees. Beat first 4 ingredients for 1 minute. Stir in mix, cinnamon and raisins. Pour in prepared pan and bake 25-30 minutes. Test for doneness with a toothpick. Cool and frost. Frosted cake must be kept refrigerated between servings.
Frosting
8 oz. cream cheese
2/3 c. butter
2 T. milk
2 t. vanilla
3 c. powdered sugar, or more
Beat together until smooth.
Malted Pumpkin Custard
This custard came about because my friend Joe brought me some malted ice cream one day. We started talking about malt. We wondered what malt was exactly and why did we like it so much.
Malt is a sprouted grain, usually barley, that is dried after it has sprouted. It had a unique flavor that is used in baking, beer making and desserts to name a few. For this recipe I used malted milk powder, which also contains some sugar and dairy.
You can also buy diastatic malt, which I use in bread baking and malt syrup. Let’s not forget how good malt vinegar is on fries.
So back to this recipe. I decided to make a custard base, using whole eggs. I like the texture of the final product. Plus, since I was using a fair amount of pumpkin, I liked the eggs for a little added fat in the recipe. The first time I made it, a couple of friends were over. I put it in the ice cream maker while we were having dinner. Both of them loved it. I knew I had to make it again.
I might have used more than a cup of pumpkin with the latest batch. I know it was at least a cup. It doesn’t matter a whole lot in the scheme of things, but the pumpkin flavor was more pronounced in the batch I made last night. I was fine with that.
I used pumpkin this time, but you can just as easily use other winter squash like butternut or Hubbard.
So here is the recipe. I think you’ll like it as much as we did.
Malted Pumpkin Custard
4 eggs
1 c. half and half
¾ c. sugar
1 c. cooked pumpkin puree – you can use other winter squash
½ c. malted milk powder
1 t. cinnamon
½ t. nutmeg
½ t. salt
In medium saucepan combine eggs, half and half and sugar. Whisk ingredients together. Cook over medium low heat, stirring constantly until mixture thickens and bubbles. Be careful not to scramble the eggs. If the mixture does get lumpy, you can press it through a fine strainer to remove lumps. Let the mixture cool down a little then stir in the remaining ingredients. You can add more or less seasonings according to your taste. When you freeze it, the flavors will be less pronounced. It will taste less sweet, too. Chill mixture several hours or overnight. Freeze using an ice cream maker for best results. Makes about 1 quart.
Mom’s Pumpkin Chiffon – Gluten Free
I fondly remember when my Mom used to make this dessert. I think of her whenever I make it. From a technical cooking standpoint, it’s not really a chiffon, but that is what my Mom called it, so I will leave it as Pumpkin Chiffon.
It’s more like a pumpkin pie, without the crust. Super easy to make and quite tasty. I bake it in a casserole dish but you could also make it in individual ramekins. This recipe is always a big hit when I make it for friends.
You could use canned or fresh cooked pumpkin or winter squash, like butternut or Hubbard. I always cook up and freeze pumpkin and squash for later use, so frozen would work, too. Because there is no crust, it is also gluten-free. I sometimes serve it with gingersnaps and whipped cream. It is a lovely Fall dessert. Perfect for Thanksgiving, too.
Mom’s Pumpkin Chiffon
½ c. applesauce
1 c. cooked or canned pumpkin or squash puree
¾ c. brown sugar
1 t. cinnamon
½ t. salt
½ t. nutmeg
1/8 t. cloves
4 eggs, well beaten
1 c. half and half or evaporated milk
Stir together first seven ingredients. Beat in eggs and stir in milk. Place mixture in 1 ½ quart casserole and bake in a 350-degree oven for 1 hour and 15 minutes. Serve alone or with cookies. Serves 6-8.
Pumpkin Fritters
These tasty fritters are a fun fall dessert. This is a great recipe when you have a little cooked pumpkin or winter squash to use up. The recipe only uses a cup of cooked pumpkin or winter squash.
It is a pretty simple recipe. I started with cooked butternut squash puree. I added eggs, flour, baking powder and a few other ingredients, then fried them up in oil, and ended up with a really good fritter. Crispy on the outside, soft and tender on the inside. I drained them on paper towels and then rolled them in cinnamon sugar while still warm. You could also dip them in a powdered sugar glaze. I think I might make a maple glaze for the next batch.
Pumpkin Fritters
1 c. cooked, mashed pumpkin or winter squash
2 eggs
2 T. brown sugar
2 t. baking powder
1 t. cinnamon
1/2 t. baking soda
1/2 t. nutmeg
1/2 t. salt
1 1/2 c. flour
oil for frying
cinnamon sugar for rolling- powdered sugar would work, too
In mixing bowl combine all ingredients, except the flour and beat until smooth. Stir in flour. Batter will be thick. Heat oil to 350 degrees.* There should be enough oil in the pan top be at least 1 inch deep- or deeper. To save oil I used a smallish pan and cooked 3-4 fritters at a time. Drop dough by rounded teaspoonfuls into hot oil and cook, turning once until golden brown on both sides. This will take about 3 minutes. Drain on paper towels then roll in cinnamon sugar while warm. Makes 24-30. Best served warm.
* Fun way to know when your oil has hit 350 degrees. Place an un-popped popcorn kernel in the oil. Popcorn pops at 350 degrees.
Coconut Pumpkin Bread
This is one of my favorite quick breads. I often make it with butternut or Hubbard squash, instead of the pumpkin. For some reason, squash bread does not sound as fun as pumpkin bread. I like to make several batches at a time, and freeze the extra. Of course, if word gets out that I have freshly baked pumpkin bread, it never makes it to the freezer. Every year I get a lot of requests. Everyone seems to love it.
The recipe called for butter originally. I decided to use coconut oil as a substitute for the butter, to see if it would work out. It was just an experiment, for a friend who can’t eat dairy. She didn’t want to use shortening, which was another option. The bread came out wonderful. Very similar to the original. Can’t honestly say there is any taste difference between this and the original recipe. Maybe a slight taste of coconut, but that could just be because I know there is coconut oil in the bread.
It is a versatile bread. Served plain, it is a great breakfast. Topped with a dusting of powdered sugar or sweetened fruit and whipped cream or ice cream, it becomes dessert. I often bake smaller loaves for gift giving.
I do find myself adding more spices, sometimes. Play around to find the combination of flavors you like. I often add cloves, allspice or mace.
Coconut Pumpkin Bread
1 ¾ c. flour
1 ½ c. sugar
1 t. baking soda
¾ t. salt
1 t. each cinnamon and nutmeg
½ c. coconut oil, you could use 1 stick of softened butter
2 eggs, beaten
1 c. pumpkin puree – you can use other winter squash
1/3 c. water
Mix dry ingredients and set aside. Beat together butter and eggs until fluffy. Beat in pumpkin and water until smooth. Stir in dry ingredients until smooth. Pour into a greased 9×5-inch loaf pan. Bake in a preheated 350-degree oven for 60-65 minutes. Cool in pan 10 minutes before removing from pan and placing on cooling rack. Wrap in plastic, best served the next day. Freezes well. Makes 1 loaf.
As with other quick bread you can make this recipe and bake it in smaller pans for gift-size loaves. Baking temperature is the same. Time will vary, so check after 30 minutes and test for doneness as usual.
Mom’s Pumpkin Squares
This recipe has been part of our family for years now. My mom made them for Thanksgiving every year- and I continue that tradition. Like my mom, I use fresh (or frozen) cooked pumpkin or winter squash. My mom didn’t care much for the taste of canned pumpkin. She would cut up the Halloween pumpkin, cook it, puree it and freeze it- so she could make pumpkin squares anytime she wanted.
The original recipe came from Bisquick, but it had 2 cups of sugar in it. My Mother’s sensibilities kicked in and she cut the sugar down to one cup. Great move on her part. The cake is still plenty sweet with less sugar.
It mixes and bakes up in no time. I normally top it with cream cheese frosting, but it would be good with a simple powdered sugar glaze, a buttercream frosting, or even just a dusting of powdered sugar mixed with a little cinnamon.
The texture is moist and tender and I think you’ll enjoy it as much as I do.
Pumpkin Squares
1 c. sugar
½ c. oil
16 oz. cooked pumpkin, canned, fresh (preferred) or frozen
4 eggs, beaten
2 c. biscuit mix (homemade or Bisquick or Jiffy Mix)
2 t. cinnamon
½ c. raisins, optional
Grease a jelly roll pan and set aside. Preheat oven to 350 degrees. Beat first 4 ingredients for 1 minute. Stir in mix, cinnamon and raisins. Pour in prepared pan and bake 25-30 minutes. Test for doneness with a toothpick. Cool and frost. Frosted cake must be kept refrigerated between servings.
Frosting:
8 oz. cream cheese
2/3 c. butter
2 T. milk
2 t. vanilla
3 c. powdered sugar, or more
Beat together until smooth.
Malted Pumpkin Custard
This custard came about because my friend Joe brought me some malted ice cream one day. We started talking about malt. We wondered what malt was exactly and why did we like it so much.
Malt is a sprouted grain, usually barley, that is dried after it has sprouted. It had a unique flavor that is used in baking, beer making and desserts to name a few. For this recipe I used malted milk powder, which also contains some sugar and dairy.
You can also buy diastatic malt, which I use in bread baking and malt syrup. Let’s not forget how good malt vinegar is on fries.
So back to this recipe. I decided to make a custard base, using whole eggs. I like the texture of the final product. Plus, since I was using a fair amount of pumpkin, I liked the eggs for a little added fat in the recipe. The first time I made it, a couple of friends were over. I put it in the ice cream maker while we were having dinner. Both of them loved it. I knew I had to make it again.
I might have used more than a cup of pumpkin with the latest batch. I know it was at least a cup. It doesn’t matter a whole lot in the scheme of things, but the pumpkin flavor was more pronounced in the batch I made last night. I was fine with that.
I used pumpkin this time, but you can just as easily use other winter squash like butternut or Hubbard.
So here is the recipe. I think you’ll like it as much as we did.
Malted Pumpkin Custard
4 eggs
1 c. half and half
¾ c. sugar
1 c. cooked pumpkin puree – you can use other winter squash
½ c. malted milk powder
1 t. cinnamon
½ t. nutmeg
½ t. salt
In medium saucepan combine eggs, half and half and sugar. Whisk ingredients together. Cook over medium low heat, stirring constantly until mixture thickens and bubbles. Be careful not to scramble the eggs. If the mixture does get lumpy, you can press it through a fine strainer to remove lumps. Let the mixture cool down a little then stir in the remaining ingredients. You can add more or less seasonings according to your taste. When you freeze it, the flavors will be less pronounced. It will taste less sweet, too. Chill mixture several hours or overnight. Freeze using an ice cream maker for best results. Makes about 1 quart.
