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Pumpkin Custard




Source of Recipe


debbies countrycookin


List of Ingredients




Pumpkin Custard

1, 12 ounce can evaporated milk
2 eggs
1, 16 ounce can solid packed pumpkin
3/4 cups white granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt

Blend all ingredients together well. Pour into 8 - 10
individual glass custard cups. Place cups in a pan with
warm water at least 1/2 way up the sides of the cups,
and then place in oven. Bake at 375 degrees F. for
40 minutes, or until a knife inserted in center comes
out clean.


Doubling this for a larger batch:

2, 12 ounce cans evaporated milk
4 eggs
1, 29 ounce can solid packed pumpkin
1 1/2 cups white granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Preheat oven to 425 degrees F. Blend all ingredients together well. Pour into individual
glass custard cups. Place cups in a pan with
warm water at least 1/2 way up the sides of the cups,
and then place in oven. Bake for 15 minutes, then reduce
temperature to 350 degrees F. and continue baking until
a knife inserted in center comes out clean, 10 to 15
minutes.

Recipe