Pumpkin Spice Custard with Marrow Infusion

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Pumpkin Spice Custard with Marrow Infusion




– 1 small pie pumpkin

– 6 eggs, preferably pastured

– 1/2 cup grass-fed beef bone marrow (about 2 pounds of bones)

– 3/4 cups coconut milk, raw milk, or cream for a decadent texture (raw cream is not readily available in my area, but fortunately the marrow imparts a similar quality)

– 2 teaspoons ground cinnamon

– 1 teaspoon ground ginger

– ¼ teaspoon ground cloves

– 1/2 teaspoon unrefined sea salt

– 1/2 – 3/4 cup maple syrup or raw honey (to taste)



– Preheat oven to 350 degrees.

– Cut pumpkin in half and scoop out seeds.

– Place pumpkin halves cut side down in a baking dish and add 1/4 inch water.    Remove from the oven when you can easily pierce the shell with a fork (about 45 minutes – 1 hour).

– While the pumpkin is baking, bring marrow bones to a boil and let simmer for 10 minutes. When the marrow is ready, scoop the bones out with a slotted spoon and place in a bowl to drain. After they’ve cooled a bit use a butter knife to extract the marrow. Place it in a small bowl.

– Spoon marrow – but not the oil that has collected at the bottom of the bowl – in with the eggs, milk/coconut milk, cinnamon, ginger, cloves, salt and honey. Puree until smooth.

– When the pumpkin is cooked through, scoop out the flesh and add it to the egg mixture. Blend until smooth.

– Place mixture in ramekins or a large oven-safe dish and bake at 375. Custard placed in small ramekins should be ready in about 35-45 minutes. Large casserole dishes take about 45-minutes to an hour.  Watch carefully and remove when it is set in the center.

– Serve with whipped cream if desired. [Credit: MommyPotamus.com]

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