Baby Pumpkins with Garlic Custard Recipe

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Baby Pumpkins with Garlic Custard
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  • 6 small pumpkins
  • 1/3 cup heavy cream
  • 1/3 cup whole milk
  • 1/2 tsp minced garlic
  • 2 eggs
  • 1/8 tsp salt


  1. Preheat oven to 400°. Bake pumpkins until just tender, about 20 minutes. Cut off tops and set aside, then scoop out seeds.
  2. In a medium bowl, whisk together heavy cream and whole milk with garlic, parmesan cheese, eggs, salt, and white pepper. Pour mixture into a measuring cup.
  3. Arrange pumpkins in a baking dish large enough to hold them without crowding. Divide custard mixture among pumpkins and cover with tops. Pour enough water into dish to reach halfway up sides. Bake until custard jiggles only slightly, about 30 minutes. Remove from dish and let cool 5 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 494.5 Kcal (2070 kJ)
Calories from fat 223.42 Kcal
% Daily Value*
Total Fat 24.82g 38%
Cholesterol 386.83mg 129%
Sodium 568.34mg 24%
Potassium 2658.17mg 57%
Total Carbs 55.63g 19%
Sugars 24.99g 100%
Dietary Fiber 7.06g 28%
Protein 23.63g 47%
Vitamin C 63.5mg 106%
Iron 8.8mg 49%
Calcium 386.5mg 39%
Amount Per 100 g
Calories 54.23 Kcal (227 kJ)
Calories from fat 24.5 Kcal
% Daily Value*
Total Fat 2.72g 38%
Cholesterol 42.42mg 129%
Sodium 62.32mg 24%
Potassium 291.49mg 57%
Total Carbs 6.1g 19%
Sugars 2.74g 100%
Dietary Fiber 0.77g 28%
Protein 2.59g 47%
Vitamin C 7mg 106%
Iron 1mg 49%
Calcium 42.4mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
  • 14

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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