Pumpkin Custard

Just because the holidays have come and gone doesn’t mean it is time to give up on pumpkin. A nice warm pumpkin custard is a soothing end to a winter meal. All the yumminess of pumpkin pie without the crust!
1 cup canned or fresh cooked pumpkin  purée
1 egg,beaten slightly
½ cup brown sugar, packed
½  teaspoon salt
½  teaspoon ginger
½  teaspoon cinnamon
1 tablespoon hot water
1 cup evaporated milk

Mix pumpkin with egg, sugar, salt, and spices blended to a paste with the hot water. Stir in milk, then pour mixture into custard cups. Set cups in a shallow pan of hot water and bake in a moderately slow oven (325° F.) 40 minutes, or until custard tests done. 5 servings.

Comments

  1. OK first, custard shouldn’t be warm. I don’t like it that way. And second, custard should only be egg custard. Maybe butterscotch once in awhile. Pumpkin should come in pie form only. Now if you want to call this crustless pumpkin pie, I’m ok with it.

  2. MMMMMMMMMMM, looks so yummy

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