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

  • 1Mix wet and dry ingredients separately. Then mix together.
  • 2Stir in evaporated milk and mix.
    Add whole milk and vanilla. Mix and pour into crusts.
  • 3Sprinkle 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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