Recipe

Pumpkin Custard Recipe

	Gemmee / All my dishes 1 year, 1 month ago 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! Prep:20m Cook:40m Servings:45	Gemmee
	creamy easy lofat

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Ingredients

1 cup 2% evaporated milk

1 cup canned or cooked mashed pumpkin

2 Tbsp granulated sugar

1 egg

1/4 tsp ground nutmeg

1/4 tsp ground ginger

Directions

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.

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Comments

nycea 1 year, 1 month ago said:
If you don't have any custard cups, would this recipe transfer well to say- a muffin tin with foil liners?

fizzle3nat 1 year, 1 month ago said:
This looks fantastic! I love custards and pumpkin would really make it great! Thanks for sharing. - Natalie

lincolntoot 1 year ago said:
Love custards and this sounds wonderful. Thanks for a 5 post.

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