PUMPKIN CUSTARD

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PUMPKIN CUSTARD image

Categories     Vegetable

Yield 6 servings

Number Of Ingredients 9

1 (15 ounce can) pumpkin
15 ounces milk (use pumpkin can to measure milk)
3 eggs
1 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/4 teaspoon cloves
pinch of salt

Steps:

  • 1. Beat pumpkin, milk and eggs in a large bowl. 2. Mix together dry ingredients in a separate bowl. 3. Combine the two mixtures and pour them into a 2 1/2 quart glass casserole dish. Bake uncovered at 400 degrees for 1 hour. Serve plain or with whipped cream.

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