Martha, you've outdone yourself again. Why would I expect any less? I read a pumpkin custard recipe from my blog subscriptions and, since I've had pumpkin on the brain, it only seemed natural that I had to make some. Since this is my first time making any sort of custard I decided to play it safe with a Martha Stewart recipe from Whole Living. I was really excited to use my new custard dishes I found at Dollar Tree (dishwasher, microwave, AND oven safe). I don't know how these landed in the dollar store but they are a gem. (Note, FSU colors!) It turned out very well, basically a crustless, personal pumpkin pie. Megan and I enjoyed some while avoiding homework. Procrastination, GO!
Easy Pumpkin Custard
- ¾ cup pumpkin puree
- 2 large eggs
- 1 ½ cups evaporated milk
- 1 teaspoon pure vanilla extract
- ½ cup packed light brown sugar
- 2 teaspoon cornstarch
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- Preheat the oven to 350.
- In large bowl, whisk pumpkin, eggs, milk and vanilla. In small bowl, mix brown sugar, cornstarch, spices and salt, breaking up any clumps.
- In batches, add dry mixture to pumpkin mixture until well blended.
- Pour into four ¾-cup custard cups. Place the cups in a 9 X 11-inch baking pan. Add enough warm water to come halfway up the sides of the custard cups.
- Bake 40-50 minutes, or until set and browned lightly.
- Transfer the custards to a wire rack to cool.
Note: Nutrition was estimated using WP Recipe Maker.