Pumpkin Custard

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READY IN: 1hr 10mins
Recipe by the_cookie_lady

From Cooking Light's 1990 Annual Cookbook. I can't wait to try this during the fall!

Ingredients Nutrition


  1. Combine eggs and half of milk in a medium mixing bowl; beat at medium speed with an electric mixer until well blended. Add remaining milk, pumpkin, brown sugar, pumpkin pie spice, and vanilla; beat at low speed until well blended.
  2. Spoon pumpkin mixture into a 1-qt casserole that has been coated with cooking spray. Baked uncovered at 325 degrees for 1 hour and 25 minutes or until custard is set. Cool slightly on wire rack.
  3. Spoon into individual serving dishes and top with yogurt, if desired. Serve warm.

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