Pumpkin Custard

Ingredients

  • 2 cups cooked or canned pumpkin
  • 2 eggs
  • 1 cup skim milk
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1/8 tsp. artificial sweetener
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Directions

Beat eggs and combine with sweetener. Add milk and mix well. Add spices and pour into 8 inch pie pan. Bake in moderate oven (350) for 50-60 minutes. Test by inserting knife neat edge. When it comes out clean, custard is finished. Cut into 6 equal portions when chilled. This custard will keep pie wedge-shaped without a crust. May garnish with whipped topping.

By Robin from Washington, IA

Comments

October 26, 20090 found this helpful

It was one that you mix al up and then the cereal falls to the bottom and makes the crust.

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