Pumpkin Custard - Laura Arney
Here is my stand-by pumpkin recipe which I use
all year round as a dessert.
It is an adaptation of pumpkin pie without the milk.
this can be made lactose free, gluten free, low calorie and low carb.
I call it
2 cups pumpkin (1 can plain , could use pumpkin
pie mix which has the spices already added)
4 eggs
1 cup of sugar (I have used honey, brown sugar or some white sugar with
molasses, and even just used 1/2 half cup for reduced calorie. Each has its own
nutritional benefit.
Then there is always Splendid-for diabetics. )
1 TBSP cornstarch
1/2-1/4 tsp salt
1/2 tsp cinnamon powder
1/2 ginger powder
1/4 cloves ground, dried
(or an equal amt of combined pumpkin pie spice)
1/2 cup evaporated milk
(or equal amt orange juice or equal amt crushed pineapple with liquid)
1/2 cup margarine or butter
Melt butter in the baking casserole, and when
cool, pour into mixing bowl.
Add into mixing bowl, canned pumpkin, eggs and mix well. Add dry ingredients.
Lastly add liquid (milk or juice).
Put into casserole and bake.
375 for 45 minuits or until center is firm.
I have also used a ring type baking dish (similar to bundt pan or gelatin
mold)
to reduce the baking time and ensure the center is done.