Pumpkin Custard

Ingredients :

  • 1 cup 2% evaporated milk
  • 1 cup pumpkin purée (not pie filling, if using canned)
  • 2 tbsp. granulated sugar
  • 1 egg
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
(Baking Conversion Chart)

Cooking Procedures :

  1. Preheat oven to 325°F.  Prepare 4 large or 6 small custard cups.  Set aside.
  2. In a blender or a food processor, combine milk, pumpkin, sugar, egg and spices.  Process until well blended.
  3. Pour into prepared custard cups.  Bake in the center rack of the oven for about 30 minutes or until tester inserted in center comes out clean.
  4. Remove from the oven.  Serve warm or cold.

Helpful Tips

  • Most baked custards have 2 or more eggs.  This custard uses 2% evaporated milk and 1 egg to create a slightly softer version.
  • This is a superb way to use up all the pumpkin you scooped out when making the jack-o’-lantern for Halloween.  The custard is rich in vitamin A and calcium and makes a good finish for a lighter meal.

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