To Top

Pumpkin Custard


  • 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

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

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.

Reply Was this helpful? Yes

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Related Content
In These Guides
Pumpkin Custard
Pumpkin Custard Recipes
Custard with Raspberries
Custard Recipes
Food and Recipes Recipes Baking & Desserts DessertsJune 20, 2006
Custard Cake Recipes
Custard Cake Recipes
baked coconut custard pie
Coconut Custard Pie Recipes
slice of pie with whipped cream
Apple Almond Custard Pie Recipe
Egg Custard Pie
Egg Custard Pie Recipes
Birthday Ideas!
Ask a Question
Share a Post
Desktop Page | View Mobile

Disclaimer | Privacy Policy | Contact Us

© 1997-2017 by Cumuli, Inc. All Rights Reserved.

Published by .

Generated 2017/09/18 07:18:45 in 1 secs. ⛅️️
Loading Something Awesome!