Baked Pumpkin Custard with Gingerbread Granola Recipe

This recipe for creamy baked pumpkin custard with a ginger spiced granola on top makes an great pumpkin pie alternative for the season.


This morning we woke to a world covered in heavy white flakes. It sat, soggy atop vibrant yellow leaves, and it weighted down the branches of trees yet to shed their leaves, pulling them towards the ground.

I’m not yet ready to welcome the world as white. I want to revel a bit longer in orange hues mixed with brown. I want to wear my coat without a scarf covering my mouth making it hard to speak and without gloves encasing my fingers inhibiting dexterity. I want to revel in the demise a bit longer.

This weekend at the market clad in wellies and a cotton coat, I loaded bags full of winter squash. Three pumpkins, a selection of delicata, an acorn or two, and plenty of spaghetti and butternut loaded me down as I made my way back to the car, the wind whipping my hair across my face, my voice calling for the kids to wait at the streetlight before crossing.

Instantly I started dreaming of maple and honey drizzles, of chipotle spices against sweet, creamy flesh, of baking and mashing and then building back up. My 7-year-old, her eyes wide as she was allowed to choose three sugar pumpkins that were to accompany us home, turned to me and demanded, “You have to make at least once of these into a pie,” as if she could read my wandering thoughts as they cheated on the traditional. Instead I baked them without a crust and topped them with a ginger-heavy granola. A pie preview, if you will. One that can be tucked inside baskets and carried to the orchard, placed inside lunch boxes and sent off to school, or served up in place of the traditional if you so prefer.

Grab the recipe for Baked Pumpkin Custard with Gingerbread Granola over on Attune Foods.