Easy Pumpkin Custard from Pam Anderson

Dessert, Fall Recipes, Holiday Recipes, Puddings and Custards, Seasonal Recipes, Thanksgiving Recipes | 30 comments

Picture this. It’s eight years ago. I am a bride to be and I’m meeting my in-laws for the first time. It’s a rainy Thanksgiving day in Washington and my soon to be Mother-in-Law has just prepared the BEST.TURKEY.EVER. It has amazing, juicy flavor and the breast meat isn’t dry at all. I think to myself, “where has this turkey been all my life?”

Pam Anderson Pumpkin Custard

I know someday, probably sooner than I realize, I will be the one making a turkey. And I’ll want it to taste exactly like that. So I email my Mother-in-Law and ask how on Earth that delicious turkey was created. And this is the response I get:

Pam Anderson recommends buying a 10-12 pound turkey and using a V-rack in your roaster. Adjust oven rack to lowest position and preheat to 400 degrees. Place turkey, breast side down, on V-rack. Brush back and sides with melted butter. Roast for 45 minutes.

Baste the turkey with drippings. Turn the turkey on its side. Brush exposed area of turkey with pan drippings. If broth has evaporated, add 1/2 c more. Return to oven and roast for 20 minutes. Remove turkey and turn to other leg/wing side.

Baste with the pan drippings. Add broth if necessary. Roast for 20 minutes. Remove turkey and turn breast-side up. Baste. Roast 35-55 minutes longer, until meat thermometer inserted in breast registers 160-165 degrees and the leg/thigh registers about 170. Check to make sure broth has not totally evaporated, allowing the herbs to burn. Transfer turkey to platter let rest 20-30 minutes.

Pam Anderson says that the brining process makes frozen turkeys taste as good as fresh. Her roasting method creates even browning and prevents the breast from drying out.

Little did I know that THAT Pam was from Three Many Cooks who I would one day meet at a blogging conference (what the heck was a blog, anyway?). Well, THAT Pam has done it again. Her latest book, Perfect One-Dish Dinners: All You Need for Easy Get-Togethers, is full of delicious and simple recipes for low-stress entertaining. Recipes just like this Easy Pumpkin Custard, which would be a wonderful addition to your Thanksgiving table.

pumpkin custards from pam anderson

Pumpkin Custards with Ginger and Cinnamon

Print Save Recipe


1/2 cup pure pumpkin puree
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup packed dark brown sugar
2 cups evaporated milk
1 large egg plus 2 egg yolks


Bring 1 quarter water to boil for a water bath. Set eight 6-ounce custard cups in two 8-inch square pans. Adjust the oven rack to the lower-middle position and preheat to 325 degrees.

Heat pumpkin, ginger, and cinnamon in a medium saucepan over medium heat until puree sputters and flavors intensify, about 3 minutes. Whisk in brown sugar and evaporated milk. Bring to a simmer.

Meanwhile, whisk egg and yolks in a medium bowl. Gradually whisk hot-pumpkin mixture into the eggs, then pour into custard cups. Set pans in oven and carefully pour enough water in the pan to come halfway up the sides of the cups.

Bake until the custards are set, about 30 minutes. Remove custard cups from the baking dish and cool slightly. Lay plastic wrap directly over each custard to prevent a skin from forming. Chill until ready to serve.

More recipes from Perfect One-Dish Dinners can be found at:

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Amber | Bluebonnets & Brownies - October 25, 2010 @ 10:12 am

    What a funny world this is! I love this story, and boy do I love pumpkin!


  • 2
    naomi - October 25, 2010 @ 10:46 am

    If you haven’t noticed, I love pumpkin and I love custard combining the two is shooting this recipe to the top of my must make list.


  • 3
    Kerri - October 25, 2010 @ 11:00 am

    Very fun story : )) This recipe looks incredibly delicious–can’t wait to try it out!



  • 4
    Wenderly - October 25, 2010 @ 11:23 am

    O.k. what a GREAT story ! I just love serendipity!


  • 5
    Michelle (What's Cooking) - October 25, 2010 @ 11:50 am

    Oh. MY. Gosh. I want to make this! Love the story, too! xo


  • 6
    the blissful baker - October 25, 2010 @ 12:11 pm

    omg pumpkin custard? sounds divine!! and thanks for the turkey roasting tips!


  • 7
    Carolyn - October 25, 2010 @ 12:44 pm

    Mmm! The turkey sounds deelicious! But … Is part of the recipe missing? Recipe says “Check to make sure broth has not totally evaporated, allowing the herbs to burn.” …There’s herbs? And … what broth? Should I be putting in broth at the beginning? Thanks!!


    • Katie Goodman

      Katie replied: — October 25th, 2010 @ 12:49 PM


      I wasn’t sharing a recipe for turkey in this post, just an anecdote that related to the cookbook author and her new book. The actual recipe included in this post is for Pumpkin Custards. I simply shared an excerpt from my Mother-in-Law’s email.

  • 8
    Heather - October 25, 2010 @ 1:48 pm

    Great story Katie! How funny! What a small world!
    These are beautiful custards! Your photo’s always amaze me.


  • 9
    Sues - October 25, 2010 @ 3:58 pm

    Awww that’s such a cute story! And these look amazing!! Definitely a must-make for fall :)


  • 10
    RookieMom Heather - October 25, 2010 @ 4:43 pm

    So yummy sounding. I have to get off my computer and head into the kitchen for a snack.


  • 11
    Amy from She Wears Many Hats - October 25, 2010 @ 5:51 pm

    Oooh…I spied this one in the cookbook. Can’t wait to try it soon – perfect for Thanksgiving Eve I think.


  • 12
    Nancy-The Sensitive Pantry - October 25, 2010 @ 6:00 pm

    Katie – this might be the best story yet. So cool! {pass the pumpkin custard, please.}


  • 13
    Caitlin - October 25, 2010 @ 6:03 pm

    Mmmm… this is making me wonder what pumpkin crème brulèe would taste like using pumpkin custard. Wonderful, I sure, as all things creamy and sugary!


    • Katie Goodman

      Katie replied: — October 25th, 2010 @ 6:20 PM

      The book actually says you can torch some brown sugar on top crème brulèe style. I don’t have a torch so I didn’t do that, but can only imagine how awesome it would taste!

  • 14
    Jamie | My Baking Addiction - October 25, 2010 @ 6:25 pm

    These custards are so intriguing because I am a pumpkin fanatic. I can’t believe I missed these in the book. Lovely photo!


  • 15
    Jennifer (Savor) - October 25, 2010 @ 7:22 pm

    I have not made a custard or even eaten one since my Grandma passed. We used to make a vanilla custard almost every weekend I visited. Memories are powerful.


  • 16
    Paula - bell'alimento - October 25, 2010 @ 7:56 pm

    What an awesome story! Love that! And CUSTARDS! Getting to this one very soon!


  • 17
    the urban baker - October 25, 2010 @ 8:30 pm

    i love pam, i love her book and i love the photos of your custard!


  • 18
    Tickled Red - October 25, 2010 @ 9:01 pm

    That is too funny…what are the odds :)
    I can’t wait to make this recipe from Pam’s book this Thanksgiving. Gorgeous photos love!


  • 19
    Seanna Lea - October 26, 2010 @ 10:19 am

    I don’t actually have custard cups, so I was wondering what size container you would recommend to get the same result. I also imagine that it would need to cook longer.


    • Katie Goodman

      Katie replied: — October 26th, 2010 @ 10:22 AM

      Do you have small ramekins? Those would work just the same. I’m not sure about a larger container.

  • 20
    Gudrun - October 26, 2010 @ 1:30 pm

    Pumpkin custards! All the joy of pie without a soggy crust. Have pumpkin puree, will put this on the menu :-)


  • 21
    Prerna@IndianSimmer - October 26, 2010 @ 1:37 pm

    Wow, everytime a photograph on tastespotting grabs my attention and it take me to your blog. I’m surprised we still didn’t get to communicate!
    So let me start teh conversation and tell you how GORGEOUS all your photos n recipes are. Looking you up on twitter :-)


  • 22
    My Man's Belly - October 26, 2010 @ 4:35 pm

    LOL – I have the opposite turkey story…they all ask me how to make my turkey. Which is that much funnier since my mom didn’t want me to touch the turkey the first year I made it for her.

    This recipe looks perfect for our upcoming Halloween dinner.


  • 23
    Maria - October 26, 2010 @ 5:18 pm

    I will be making this one soon. I am loving all of Pam’s recipes. Great post!


  • 24
    Shaina - October 26, 2010 @ 10:33 pm

    I just read your comment about torching the brown sugar. I’m going to have to try that. It sounds incredible, and they already look like I’d be licking the bowl clean even without it on there.


  • 25
    matee - October 28, 2010 @ 5:49 am

    Look great


  • 26
    Alta - October 29, 2010 @ 6:12 pm

    These look so tasty! And what a great story!


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