Pumpkin Custard
A crustless version of pumpkin pie that is light, tasty and a great way to use pumpkin purée.
Ingredients
- 2 cups pumpkin purée
- 2 eggs (beaten)
- 1½ cups milk (OR 1 can evaporated milk)
- ¾ cup dark brown sugar
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp allspice
Instructions
- 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.
Notes
To serve: Cut custard into 9 pieces. Place individual pieces on small plates. Top with whipped cream and sprinkle with a little cinnamon.
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