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Pumpkin Custard Recipes


Diamond Post Medal for All Time! 5,887 Posts
June 20, 2006
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

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