Pumpkin Custard

Bite of Pumpkin Custard

Bite of Pumpkin Custard

I guess fall is really here! It’s been in the air most of the week but with the sun out in the afternoon it has warmed up enough to not turn on the furnace. Since it was cloudy today, the house never warmed up so I finally turned on the furnace. Oh, well it was inevitable. With fall comes pumpkins, Octoberfest with brats and saurkraut, and all things made with cinnamon, nutmeg, cloves, and ginger. Which leads me to pumpkin custard . . . it sure satisfies the craving for those fall spices minus the calories of a pie crust (110 for 1/8). I made this to take to Danny and Penelope’s last night and thought I’d share it with you. It is lighter than pumpkin pie filling. I served it with some whipped cream. Let’s just say that the three of us put a pretty good dent in this dish for dessert! I, then, had some for breakfast this morning . . . YUM, a great way to start the day!

Ingredients
1 1/2 C. canned pumpkin (or cooked, strained pumpkin)
2/3 C. brown sugar
3 eggs, beaten
1 1/2 C. scalded milk
1 t. cinnamon
1/2 t. ginger
1/4 t. ground cloves
1/4 t. nutmeg
1/2 chopped pecans (optional)

Combine all ingredients and pour into a greased baking dish. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean. If desired, sprinkle with chopped pecans after 30 minutes of baking. Serves 4-6

Baked Pumpkin Custard

Baked Pumpkin Custard


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2 Responses to “Pumpkin Custard”
  1. Annie says:

    That looks delicious! I have been in a pumpkin craze! I will definitely have to give this recipe a try!!! Thanks for the inspiration!

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