pumpkin custard
(1 rating)
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This is my Mother-In-Laws recipe and a Whitenight family favorite. Depending on the pie pan size it makes 4-5 pies. You can even bake it without a crust and make as a custard.
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(1 rating)
yield
6 -8
method
Bake
Ingredients For pumpkin custard
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1 lgcan of libby's pumpkin (29 oz. 100% pure)
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2eggs
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1/2 tspsalt
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2 csugar
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6 Tbspcornstarch
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1 tspnutmeg
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1 canevaporated milk
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5 cwhole milk
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1 tspvanilla
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4-5pie crusts
How To Make pumpkin custard
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1Mix wet and dry ingredients separately. Then mix together.
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2Stir in evaporated milk and mix. Add whole milk and vanilla. Mix and pour into crusts.
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3Sprinkle cinnamon and/or nutmeg on top. Bake 375 for 45 minutes or more.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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