With the vast display of pumpkins and the comforting aroma of a Thanksgiving dinner, FRESH is officially in the holiday spirit! The overwhelming color of orange illustrates the importance of pumpkins during this time of the year. Pumpkins are displayed as home decorations, and more importantly, they are widely used for many goodies and meals.
Besides being a flavorful vegetable (Did you know that it is actually considered a type of squash?), pumpkins are very nutritious. They contain a fair amount of antioxidants, and many know that antioxidants help strengthen your immune system. In addition, pumpkins contain nutrients such as vitamin C, vitamin E, potassium, calcium and iron. It is also said that pumpkin seeds can prevent kidney stones.
Pumpkins can be utilized in a variety of food items such as smoothies, breads, dinner sides and more. Many roast pumpkin seeds and eat them as a snack. Pumpkins, however, are most widely featured in the tradition of Thanksgiving as a dessert and are mainly consumed in pies.
With that being said, I have provided a recipe outside of your typical pie and bread ingredients. In case you weren’t aware, FRESH by Brookshire’s website offers you a vast collection of kitchen-friendly recipes, ranging from appetizers to desserts. It’s very convenient in that a search bar is even available to locate specific recipes.
Pumpkin Custard is a great dessert substitute for those watching their calorie consumption. If you can’t bear the thought of not having delicious pumpkin pie after your turkey dinner, then this pudding-like dessert is a great means to have your cake and eat it, too. Don’t let the constriction of healthy eating exclude you from this Thanksgiving tradition!
Preparation Time: 20 minutes
Cook Time: 1 hour
2 cups half and half
1 (15 oz) can pumpkin
1/2 cup dark brown sugar
1/3 cup sugar
4 large eggs
1/4 cup molasses
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves or allspice
1/4 tsp salt
1/2 cup semi-sweet chocolate chips, melted
Preheat oven to 325° F. Butter eight 8-ounce ramekins; set cups or ramekins in a roasting pan. In a medium mixing bowl, combine all ingredients except chocolate chips; beat until smooth and well-blended. Spoon evenly into prepared cups or ramekins, filling 3/4 full. Place in oven and pour very hot water into the roasting pan to a depth of 1 inch. Bake 50 to 60 minutes, or until custard is set in the center. Put in refrigerator to chill for a few minutes.
Add melted chocolate to a zip-top bag and cut the corner of the bag. Drizzle melted chocolate on parchment paper in different designs. Allow chocolate to harden. Garnish custards with chocolate designs.