Autumn pumpkin spice custard desserts

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Today I want to share a recipe for a simple Autumn dessert made out of butternut squash, flavourful ginger cookies and a bit of whipped cream.


Butternut squash custard is smooth and creamy, while pumpkin spice brings unparalleled flavour. Throw in distinct ginger cookies and light whipped cream, and you'll get an amazing dessert.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

Butternut squash custard

  • 500 ml milk
  • 1 tsp vanilla extract
  •  50 g sugar
  • 3 egg yolks
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp ground nutmeg
  • 250 g butternut squash puree
  • 50 g cornstarch

Also

  • 300 ml whipping cream
  • 50 g icing sugar
  • 1 tsp vanilla paste
  • 300 g ginger cookies
  • Cinnamon, for decoration

Method

  1. Prepare butternut squash custard. Pour 300 ml milk into a large pot and put it over medium low heat. Add 50 g fine white sugar and 1 tsp vanilla extract. Stir the contents of the pot until sugar dissolves and bring milk to a simmer. Keep an eye on it so it doesn't boil over.
  2. Meanwhile, add 3 large egg yolks, 1/4 tsp each of cloves, allspice, ground ginger and ground nutmeg as well as 1/2 tsp cinnamon, 250 g butternut squash puree and 50 g cornstarch into remaining 200 ml of milk. You can replace the spices with a pumpkin spice mix, too. Stir the contents of the jug with a whisk until smooth liquid forms.
  3. Take custard base to a cooker hob, where milk should be almost boiling by now. Once milk starts simmering, turn the heat down to low and add custard base, stirring constantly. Once all ingredients combine turn heat back up to medium low. Cook the custard for 4-5 minutes until smooth and visibly thicker. Don't stop stirring; it may burn otherwise and you will need to start afresh.
  4. Let the custard bubble, take the pot off heat and transfer its contents into a separate container. Cover the custard with a piece of plastic wrap in such a way that it touches its surface to prevent a skin from forming. Set custard aside to a cool place for a few hours to cool completely.
  5. Once custard is cool, pour 300 ml cold whipping cream into a large bowl. Add 50 g icing sugar and 1 tsp vanilla paste. Beat the cream with an electric mixer until stiff.
  6. Put the desserts together. I'm using 4 glasses, 330 ml each, and 2 glasses of 220 ml. Put 2-3 tbsp crushed ginger cookies into the bottom of each glass and roughly even them out. Put in 2 tbsp cool custard next; it should still be quite fluid at this stage. Put in a few teaspoons ginger crumbs gently next and cover them with another layer of custard. Place whipped cream on top and spread it gently. Sprinkle a bit of cinnamon on top. You can serve the desserts immediately, but I recommend putting them into a fridge for a few hours or overnight. In this time cookies will draw moisture from custard and soften up, custard will become thicker, and its flavour will develop further.
  7. Enjoy!

Approximate nutritional value

1 dessert (recipe makes 6 desserts)

  • 602 kcal
  • Carbs: 71 g 
  • Fat: 31 g
  • Protein: 9 g
  • Fibre: 1 g

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