pumpkin custard

Name: PUMPKIN CUSTARD
Yield: 6
Cuisine: American
Ingredients: 1 large can of libby's pumpkin (29 oz. 100% pure); 2 - eggs; 1/2 teaspoon(s) salt; 2 cup(s) sugar; 6 tablespoon(s) cornstarch; 1 teaspoon(s) nutmeg; 1 can(s) evaporated milk; 5 cup(s) whole milk; 1 teaspoon(s) vanilla; 4-5 - pie crusts

(1 RATING)

48 Pinches

Lin Whitenight

Spring Hill, FL

Updated on Nov 17, 2011

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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yield 6-8 serving(s)

Ingredients

1 large can of libby's pumpkin (29 oz. 100% pure)
2 - eggs
1/2 teaspoon salt
2 cups sugar
6 tablespoons cornstarch
1 teaspoon nutmeg
1 can evaporated milk
5 cups whole milk
1 teaspoon vanilla
4-5 - pie crusts

How To Make pumpkin custard

Step 1

Mix wet and dry ingredients separately. Then mix together.

Step 2

Stir in evaporated milk and mix. Add whole milk and vanilla. Mix and pour into crusts.
Step 3

Sprinkle cinnamon and/or nutmeg on top. Bake 375 for 45 minutes or more.
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