Pumpkin Custard Recipes
Diamond Post Medal for All Time! 5,887 Posts
June 20, 2006
- 2 cups cooked or canned pumpkin
- 2 eggs
- 1 cup skim milk
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1/8 tsp. artificial sweetener
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
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