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Gluten-Free Pumpkin Spice Custard

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Gluten-Free Pumpkin Spice Custard a creamy decadent pastry cream. Full of the flavor of pumpkin. This custard or filling is decadent and versatile. However, my current favorite is to fill pumpkin crepes or gingersnap crepes. Indeed, this is a seasonal favorite at least for my family. Indeed, it can be used to top ice cream, drizzled over cakes, pancakes, waffles, or even as a filling. Creamy and smooth like a pastry cream but with pumpkin flavor. It is so heavenly good. Consequently, if you like pumpkin this will knock your sock off. Yep, it’s that good. Pictured below is Gingersnap crepes with pumpkin spice custard and homemade pumpkin spice syrup. Gluten-Free Pumpkin Spice Custard

Gluten-Free Pumpkin Spice Custard:

Consequently, I highly recommend adding this to your repertoire. Moreover, it is perfect for Thanksgiving or Christmas breakfast or anytime. It is that time of year again when everything in the USA seems to be pumpkin flavored. The only thing pumpkin I am not a fan of is Pumpkin Lattes. Something about this orange vegetable is just so tasty. Not to mention, it makes me feel good about eating my vegetables.

All in all, one of my favorite breakfast items is the French crepe. A thin eggy pancake with a creamy filling. What’s not to love about that? In fact, this custard does not take long to make. It can be eaten both warm or cold. Needless to say, I love it warm in between warm crepes just off the stove. Want to make it more decadent? Simply add some of my Homemade Pumpkin Spice Syrup. Oh my goodness! So delectable. As a matter of fact, you will be sad to see them vanish before your eyes.

Are you in the need of a double boiler? Check out Amazon.

Gluten-Free Pumpkin Spice Custard

Ingredients:

  • 1/2 cup heavy cream
  • 1 cup milk
  • 2 tbsp maple sugar
  • 2 egg yolks
  • 4 tbsp tapioca flour
  • 4 tbsp canned pumpkin
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg
  • 1 pinch clove

Directions:

First, begin by whisking the milk, cream, and eggs together.Combing the liquids and egg yolks Second, add maple sugar, tapioca, pumpkin, and spices to the milk mixture. Ingredients for custard in double boiler Next, use a double boiler to heat the mixture. Pour ingredients into a double boiler. Or create a double boiler by placing a large bowl inside a pot. Make sure the majority of the bowl is underneath. Finally, allow the water in the bottom to come to a boiler. Add your bowl or the top of the double boiler. Next, allow the custard to cook on medium heat for 5 – 10 minutes. Whisk until desire consistency. For thicker consistency simply cook longer.

Lastly, note that it will continue to thicken a little more once it has cooled. Once it has reached the desired consistency remover from the heat. Cool slightly before adding plastic wrap. If need be spatula the sauce into a bowl and place plastic wrap on to the sauce (touching it). Toping with plastic wrap on Gluten-Free Pumpkin Spice Custard This will prevent skin from developing on the custard. Once cooled place in the refrigerator. Can be made a day or two in advance.Gluten-Free Pumpkin Spice Custard on a Gingersnap crepe

Custard and a crepe

Pumpkin Spice Custard Inside Gingersnap Crepes

Pumpkin Spice Crepes
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5 from 1 vote

Gluten-Free Pumpkin Spice Custard

Gluten-Free Pumpkin Spice Custard Recipe a great topping or filling for all sorts of breakfast items, cakes, ice cream, etc. Quick and easy.
Course Breakfast, Dessert
Cuisine American
Keyword Celiac Recipe, Celiac Recipes, Custard, Custard Filling, Dessert Sauce, Dessert Topping, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Gluten-Free Diet, No Wheat, No Wheat No Problem, Pumpkin, Pumpkin Recipe, Pumpkin Spice
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16 servings
Calories 48kcal
Author LaRena Fry

Equipment

" class="wprm-recipe-equipment-link" target="_blank">Double Boiler

Ingredients

  • 1/2 cup heavy cream
  • 1 cup milk
  • 2 tbsp maple sugar
  • 2 whole egg yolks
  • 4 tbsp tapioca flour
  • 4 tbsp canned pumpkin
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1 pinch of clove

Instructions

  • First, begin by whisking the milk, cream, and eggs together.
  • Second, add maple sugar, tapioca, pumpkin, and spices to the milk mixture. 
  • Next, use a double boiler to heat the mixture.
  • Pour ingredients into a double boiler.
  • Or create a double boiler by placing a large bowl inside a pot.
  • Make sure the majority of the bowl is underneath.
  • Finally, allow the water in the bottom to come to a boiler.
  • Add your bowl or the top of the double boiler.
  • Next, allow it to cook on medium heat for 5 - 10 minutes.
  • Whisk until desire consistency.
  • For thicker consistency simply cook longer.
  • Lastly, note that it will continue to thicken a little more once it has cooled.
  • Once it has reached the desired consistency remover from the heat.
  • Cool slightly before adding plastic wrap.
  • If need be spatula the sauce into a bowl and place plastic wrap on to the sauce (touching it).
  • This will prevent skin from developing on the custard.
  • Once cooled place in the refrigerator.
  • Can be made a day or two in advance.

Notes

Nutrition Facts
Servings 16.0
Amount Per Serving
Calories 48
% Daily Value *
Total Fat 4 g 6 %
Saturated Fat 2 g 10 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 33 mg 11 %
Sodium 13 mg 1 %
Potassium 17 mg 0 %
Total Carbohydrate 2 g 1 %
Dietary Fiber 0 g 1 %
Sugars 2 g  
Protein 0 g 1 %
Vitamin A 11 %
Vitamin C 0 %
Calcium 5 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Calories: 48kcal
Homemade Pumpkin Spice Syrup in a serving container.

Homemade Pumpkin Spice Syrup

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Two pictures. One of custard inside crepes. One of custard spread on top of a gingersnap crepe.

 

 

 

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