Pumpkin Custard

OK, this is not a pretty picture. I know that. Partly because I’m a lousy photographer and partly because mushy brown food is hardly ever attractive.

But you will still love this custard if you love pumpkin pie. I have been making this recipe for about 40 years. It was first presented as a “diet” recipe, but now we just call it healthy and delicious.
I’m not sure where to categorize this. Technically, it could be a vegetable dish. Or a side. Or dessert. Yes, I do love this for dessert, plain or with whipped cream. (Sorry I didn’t have any on hand for the picture.)

whisk in baking dish


Ingredients for Pumpkin Custard
3 eggs
15 oz can pumpkin puree (about 2 cups)
1 cup low fat milk (or almond or soy milk)
1/4 cup Stevia (sugar alternative) (You can skip this and double the brown sugar.)
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp each: nutmeg, cloves, ginger
1/8 tsp salt

test for doneness


Directions
Preheat oven to 350 degrees F.
Use a two quart baking dish.
Break the eggs into the baking dish and whisk.
Add pumpkin and the rest of the ingredients.
Whisk until smooth.
Bake 45 – 55 minutes or until a knife inserted in the center comes out clean.
Serve warm or cool.

Now whenever you crave pumpkin, you can indulge without ending up looking like a pumpkin.
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