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Pumpkin Custard Recipe

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This recipe for Pumpkin Custard, by , is from Little House of Refuge vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Large can Libbys pumpkin
4 eggs
2 cans evaporated milk
sugar
Cinnamon, ginger, and cloves

Directions:
Directions:
Follow the directions on the can for preparing pumpkin as if for pumpkin pies. I generally reduce the amount of sugar in the recipe when i make the custard.

Pour the prepared pumpkin into a baking dish and bake for the one hour at 350 degrees . Custard is done when a thin knife inserted in the center comes out clean.

Serve plain or with whipped cream or ice cream.

Personal Notes:
Personal Notes:
If the filling individual ramekins, place them in a shallow pan with 1/2 inch of water, and reduce baking time

 

 

 

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