Pumpkin custard
From gemmee 15 years ago
- 40 minutes to make
- Serves 45
Most baked custards have 2 or more eggs. This custard uses 2 percent evaporated milk and one egg for a slightly softer version of this comfort food... Just like pumpkin pie without the crust!
Ingredients
- 1 cup 2% evaporated milk shopping list
- 1 cup canned or cooked mashed pumpkin shopping list
- 2 Tbsp granulated sugar shopping list
- 1 egg shopping list
- 1/4 tsp ground nutmeg shopping list
- 1/4 tsp ground ginger shopping list
How to make it
- In a blender or food processor, combine milk, pumpkin, sugar, egg and spices.
- Process until well blended; pour into 4 large or 6 small custard cups (greased).
- Bake in 325 degree over for about 30 minutes or until knife inserted in centre comes out clean. Serve warm or cold.
People Who Like This Dish 7
- blueeyes68ky Owenton, KY
- lincolntoot Freehold, NJ
- fizzle3nat Waterville, WA
- annielikestocook Annacotty, IE
- nycea Corvallis, OR
- clbacon Birmingham, AL
- rosiek Waterloo, CA
- gemmee York, CA
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The Rating
Reviewed by 3 people-
This looks fantastic! I love custards and pumpkin would really make it great! Thanks for sharing. - Natalie
fizzle3nat
in Waterville loved it
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Love custards and this sounds wonderful. Thanks for a 5 post.
lincolntoot
in Freehold loved it
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