2 cups pumpkin purée
2 eggs, Beaten
1 ½ cups milk (or one can of evaporated milk)
¾ cup dark brown sugar
½ tsp salt
½ tsp cinnamon
¼ tsp cloves
¼ tsp allspice
1
Place pumpkin purée in a large mixing bowl with the rest of the ingredients. Mix well to combine.
2
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.
3
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.
Ingredients
2 cups pumpkin purée
2 eggs, Beaten
1 ½ cups milk (or one can of evaporated milk)
¾ cup dark brown sugar
½ tsp salt
½ tsp cinnamon
¼ tsp cloves
¼ tsp allspice
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