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:
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.
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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.
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 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). 
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
Equipment
- 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. | |
