Pumpkin Custard

Name: Pumpkin Custard
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 2 cups cooked pumpkin (16 ounce can, Be sure it's an unsweetened puree, not pumpkin pie filling!); 1 1/2 cups evaporated skim milk (12 ounce can); 2 eggs; 3 egg whites; 3/4 cup pure maple syrup or 3/4 cup brown sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; fresh apple, slices (optional)

(11)

Recipe by Sharon123

A perfect ending for a Caribbean or West African meal or for a New England harvest supper!

People talking

Join In Now Join the conversation!

READY IN: 55mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

cups cooked pumpkin (16 ounce can, Be sure it's an unsweetened puree, not pumpkin pie filling!)
1 ¹⁄₂

cups evaporated skim milk (12 ounce can)
2

eggs
3

egg whites
³⁄₄

cup pure maple syrup or 3/4 cup brown sugar
1

teaspoon ground cinnamon
¹⁄₂

teaspoon ground nutmeg
¹⁄₂

teaspoon ground ginger
fresh apple, slices (optional)

DIRECTIONS

Preheat the oven to 350*.
Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
Arrange the cups in a shallow, flat-bottomed baking pan.
Whirl all of the ingredients except the apple slices in a blender until smooth.
Pour the custared into the baking cups.
Pour boiling water into the baking pan to about a 2-inch depth.
Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
Remove the cups from the hot water and cool at room temperature, then refrigerate.
Serve chilled, garnished with fresh apple slices, if desired.

Submit a Recipe Correction