The Native Americans introduced pumpkins to the Pilgrims. Pilgrims ate pumpkin by cutting out the top, removing the seeds and filling the cavity with cream, spices, eggs and honey, then burying it in hot ashes to cook. It became a custard, not so dissimilar to the Pumpkin Custard recipe below.
Two carotenoids, alpha-carotene and beta-carotene, are potent phytonutrients which are richly present in pumpkin. When ingesting these carotenoids from whole foods like pumpkin, they begin to play an important role in the fight against many diseases.
Directions
- Preheat oven to 325°F (165°C).
- Mix pumpkin with cinnamon, ginger, cardamom, nutmeg and salt.
- Beat eggs, milk, vanilla and maple syrup together in a separate bowl.
- Mix the egg and pumpkin mixtures together.
- Pour the custard mixture into individual ramekins or a baking dish.
- Set the ramekins or dish inside a larger pan and place it in the oven. Pour hot water into the outer pan until it comes about halfway up the sides of the ramekins or dish.
- Bake 30–40 minutes, until a tester comes out clean.
- Serve warm, at room temperature or cold.
℞ M.D. Notes
- This recipe is a good source of nutrients, especially when experiencing difficulty swallowing or having a sore mouth and throat following chemotherapy or radiation therapy.
- Pumpkin is also a great source of fiber.
- To increase calories, use 1 cup heavy cream or half and half instead of milk.
- Custard can be kept in the refrigerator up to 2–3 days.
