In late October, my friend Linda gifted me with two small pie pumpkins – not pumpkin pies, but pumpkins from which pies – or other pumpkin goodies – could be made. They are the same type of pumpkins she used to make her pumpkin geregoor.
With my gift, I planned to make pumpkin purée, which immediately I used in my pumpkin bread recipe. I originally posted this recipe in 2015 using canned pumpkin purée. This time around, I used the homemade pumpkin purée and added about ¾ cup chopped pecans to the batter. If I do say so myself, it came out pretty darn good!
Today I am going to share how I made the pumpkin purée and then a delicious and easy pumpkin custard.
A crustless version of pumpkin pie that is light, tasty and a great way to use pumpkin purée.
Prep Time 5minutes
Cook Time 45minutes
Resting & Cooling 2hours
Total Time 2hours50minutes
1½cupsmilk OR 1 can evaporated milk
¾cupdark brown sugar
Place pumpkin purée in a large mixing bowl with the rest of the ingredients. Mix well to combine.
Preheat oven to 425 °F. Lightly grease an 8” x 8” casserole dish with vegetable oil. Place pumpkin mixture in the dish and spread evenly. Bake for 10 minutes.
Lower oven temperature to 350°F and continue baking until custard is set, about 30- 35 minutes more. Test the center of the custard by inserting a paring knife in the center. If it comes out clean, the custard is done.
Place casserole dish on a wire rack, allowing the custard to cool for about 30 minutes. Cover the dish with plastic wrap and place it in the refrigerator until ready to serve.
To serve: Cut custard into 9 pieces. Place individual pieces on small plates. Top with whipped cream and sprinkle with a little cinnamon.