pumpkin pie custard (very quick & easy)

Name: Pumpkin Pie Custard (Very Quick & Easy)
Prep time: 10 min
Cook time: 25 min
Yield: 8
Cuisine: American
Ingredients: 1 2/3 cup(s) canned pumpkin (not pie filling); 3/4 cup(s) white sugar; 1/2 teaspoon(s) salt; 1 teaspoon(s) vanilla; 1 teaspoon(s) ginger; 3 large eggs; 1 tablespoon(s) cornstarch; 2 cup(s) evaporated milk; - cinnamon, optional; - whipped cream, optional

(2 RATINGS)

222 Pinches 2 Photos

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Not Far From Green Bay, WI

Updated on Jul 24, 2013

This is a recipe that I've been making for close to 30 years. It tastes like the most amazing pumpkin pie without the fuss and calories of a crust. A wonderful recipe for young and old alike. Very quick and easy.

Rate

prep time 10 Min

cook time 25 Min

method Bake

yield 8-10 serving(s)

Ingredients

1 2/3 cups canned pumpkin (not pie filling)
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon ginger
3 large eggs
1 tablespoon cornstarch
2 cups evaporated milk
- cinnamon, optional
- whipped cream, optional

How To Make pumpkin pie custard (very quick & easy)

Step 1

Beat all ingredients together.

Step 2

Pour into a lightly buttered 9x13 (or equivalent) pan. Sprinkle with cinnamon, if desired.
Step 3

Bake at 325 degrees for 25-30 minutes. Watch carefully as oven temperatures vary.
Step 4

Cool until warm. Serve with whipped cream, if desired.
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