Pumpkin Custard


Pumpkin Custard with Pie Pumpkins and Gourds on Scale

Friends visited over the weekend.  What do ladies do best???? Shop, Talk and Eat. …and eat we did.  Especially this wonderful pumpkin custard.

This custard was just what a doctor would order for four women who have been on their feet all day, browsing stores.

The weather turned blustery and cold.  With that, we came home and practiced a little photography.

Pumpkins and Gourds on Scale













It was a fun weekend and now time to prop up the feet and enjoy this custard in front of a fire while sipping a little cognac…or not.


Preheat oven to 425° F

Two pie pumpkins which lends three (3) cups pumpkin mixture
One cup sugar
1½ tsp. cinnamon
1 tsp. cloves *A substitute for spices is 3 tsp. pumpkin pie spice
½ tsp. ginger
½ tsp. vanilla
4 large eggs, beaten
12 oz. Can of Evaporated Milk

Cut in half the pumpkins. Clean out seeds and stringy material, using an ice cream scoop if you have one, Place halved pumpkins on cookie sheet. Drizzle olive oil on inside pumpkin to moisten. Bake in the oven for approximately one hour. Check each half with a fork for tenderness and remove any halves done.
Prepare an 8×8 glass baking dish by smoothing butter on interior sides and bottom.
Scoop out pumpkin from outer shell and place in a bowl or blender. Purée using a hand mixer or the blender. If you used a blender pour mixture into a bowl.
Add dry ingredients. *Note substitute for cinnamon, cloves and ginger.
Stir by hand to blend dry and wet ingredients.
Add vanilla, beaten eggs and evaporated milk, stirring as you add same.

Pour into prepared baking dish. Bake for 15 minutes at 425°F then reduce heat to 350°F and continue baking for 30-35 minutes. Use a toothpick to test for doneness.

Note:  This same recipe applies for making pie. Consult your favorite pastry recipe for pie.

Whip Cream

While the custard is baking…freeze the mixing bowl and wire whip. When ready to serve custard, pour a half pint container of Heavy Whipping Cream into this frozen mixer bowl. Whip on high-speed. When beginning to solidify, add 1/4 cup confectioner’s sugar and 1/4 tsp. vanilla. Continue whipping until peaks form.

Spoon custard into a bowl, top with whip cream and sprinkle cinnamon over whip cream. Garnish with Pecans.



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