Recipes

Pumpkin Custard

This is our modification of the classic pumpkin pie filling recipe that has been on cans of LIBBY'S® pumpkin since 1950. We double the recipe, reduce the sugar, and skip the pie crust.

(Why skip the crust? We love this recipe as a "second breakfast" and found we make it much more often if we prepare it in serving-size containers.)

Preheat the oven to 350 degrees.

On a 12" by 17" baking sheet arrange eight two-cup pyrex bowls or similar oven-safe food-storage bowls. (This will look like two outer rows of three bowls with a central row of two.)

A hand mixer might be helpful. Some brands of canned pumpkin are soft and easy to stir with a spoon or rubber scraper. Others brands of pumpkin are drier and thicker and mix best with a hand mixer.

Replacing half the evaporated milk with whole milk saves money and makes the custard less sweet.

In a large bowl mix together:

• 4 eggs
• 3/4 cup sugar

Then mix in carefully to avoid clumping:

• 2 tsp ground cinnamon
• 1 tsp freshly ground ginger
• 1 tsp salt
• 1/2 tsp ground cloves

Then mix in:

• 30 oz. canned pumpkin (two small cans or one large can)

Gradually mix in:

• 24 ounces evaporated milk (2 cans) — can replace half with whole milk

Pour the mixture into the bowls. Fill the two inner bowls slightly less.

Bake for 45 to 55 minutes. (The firmness will appear done when there is still 10 more minutes of baking until it is properly browned and thickened.)