Forgiving Pumpkin Custard |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 30 |
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I use this recipe whenever I make pumpkin pie. What I like the most about this recipe is that it is so adaptable. If I have extra eggs on hand, I add a few extra. If I don't have enough milk I add water. The spices can be changed to suit your taste buds. My original recipe called for 2 cups of milk and 1/2 cup of cream or evaporated milk. I use straight milk but it does make a richer pie if you use a 1/2 cup of cream! For those of you who can or freeze your own pumpkin, like we do, I always drain the pumpkin in a sieve to get rid of any extra water from the pumpkin. I prefer to make this in a casserole dish without a crust. It is wonderful warm! Ingredients:
2 cups pumpkin |
3/4 cup brown sugar |
1/2 teaspoon salt |
1/2 teaspoon ginger |
1 teaspoon cinnamon |
3 slightly beaten eggs |
2 cups milk |
1/2 cup cream or 1/2 cup evaporated milk |
Directions:
1. Mix pumpkin and brown sugar together.
2. Add remaining ingredients and mix well.
3. Pour into 10 unbaked pie crust or greased casserole dish.
4. Bake at 400 degrees.
5. When a knife inserted in the middle of the pie comes out clean, the pie is done.
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