PUMPKIN CUSTARD

Pumpkin Custard Recipe

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Lin Whitenight

By
@Mammi

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.

Rating:

★★★★★ 1 vote

Serves:
6-8
Method:
Bake

Ingredients

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

How to Make PUMPKIN CUSTARD

Step-by-Step

  1. Mix wet and dry ingredients separately. Then mix together.
  2. Stir in evaporated milk and mix.
    Add whole milk and vanilla. Mix and pour into crusts.
  3. Sprinkle cinnamon and/or nutmeg on top.
    Bake 375 for 45 minutes or more.

Printable Recipe Card

About PUMPKIN CUSTARD

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #custard, #pumpkin




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