Pumpkin custard is a perfect, nourishing autumn dish. Packed with beta carotene, antioxidants, vitamin C, potassium and other micronutrients, this dish is rich in flavor and nutrition. Flavored by molasses, cinnamon and unrefined cane sugar the custard may take on an unappetizing brown color; however, if you serve it in a pumpkin shell its appearance at the table will be delightfully dramatic – appealing to both children.
Seasonal eating is a pleasure. There’s nothing quite like celebrating foods at the height of their ripeness. Moreover, seasonal foods naturally complement one another. Consider fresh spring greens and ripe strawberries or a summer salad of tomatoes, corn and basil all at their peak flavor. Autumn is time for pumpkin and winter squash – those faintly sweet, warming and dense vegetables. While I generally prefer to serve my winter squashes in savory dishes (their flavor combines beautifully with sage, garlic and pecorino-romano cheese), they also combine equally well with heavy, warming spices like cinnamon, nutmeg and clove.
This pumpkin custard is dense with flavor and nutrients, and provides a beautiful finish to an autumn supper or Thanksgiving menu. Moreover, it’s a nice alternative to pumpkin pie as the custard is both grain- and dairy-free.
© Jenny for Nourished Kitchen, 2009. |
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Post tags: autumn, autumn treats, b vitamins, baking, cucurbitaceae, Custard, custard recipe, dv, garden strawberry, nourish, nutrition, pantothenic acid, pie, pumpkin, pumpkin custard, pumpkin pie, pumpkin shell, pumpkins, shells, vitamin b12, vitamins, winter squash
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