Pumpkin Custard

Recipe By:
Celine
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  • Total Time 70 min Ico-add
  • Yield 6 Servings
  • Level Easy

This custard recipe combines pumpkin with traditional pie spices and heavy cream to make a filling that doesn't require having to bother with a crust.
 

Ingredients

  • 1 can (15 ounces) solid pack pumpkin
  • 2 teaspoons pumpkin pie spice
  • 2 large eggs
  • 1 cup heavy cream mixed with 1/2 cup water
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup whipped cream
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Directions

  1. 1. Note: Instead of pumpkin pie spice you can use 1 teaspoon cinnamon plus 1/2 teaspoon each ground ginger and nutmeg.
  2. 2. Preheat oven to 375 degrees F.
  3. 3. Mix all ingredients together until well blended. Pour into an eight or nine inch pie plate and bake in oven for 50 minutes or until set.
  4. 4. Cool, cover and refrigerate. Serve with a dollop of whipped cream on top.