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Maple-Pumpkin Custards with Crystallized Ginger Recipe


Thanksgiving meal wouldn’t be complete without pumpkin, and here in Vermont we wouldn’t dream of excluding our beloved maple syrup. We’ve combined the two in these elegant custards, featuring the best part of a pumpkin pie and saving calories for a luscious finish of real whipped cream. If you can find it, use Grade B dark amber syrup to get the best maple flavor.
6 servings | Active Time: 30 minutes | Total Time: 3 hours (including cooling and chilling)


1 1/2 cups 1% milk
4 large eggs
3/4 cup maple syrup, (see Ingredient note)
3/4 cup canned unseasoned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons whipped cream
1/4 cup chopped crystallized ginger



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