Is it really, truly, finally Autumn? Gimme Pumpkin! Here is what’s so great about Light Pumpkin Custard… you can eat piles of it with little concern. The calorie intake is fairly low, your Vitamin A intake is sky high and you are enjoying one of the best holiday flavors ever (which then contributes to one’s Happiness Quotient).
My recipe binder has several versions; all basically crustless pumpkin pie. What makes it “light” is the absence of that crust, plus the use of Fat Free Evaporated Milk.
Make this some time with fresh pumpkin when in season. For now, I don’t think it is too early for holiday flavors like Pumpkin Custard (and it’s great breakfast food). Larry knows better than to take more than one serving. It’s really, truly all mine! And it is all gone.
Light Pumpkin Custard
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) pumpkin
- 1 can (14 oz.) can evaporated fat free milk
Preheat oven to 350 degrees F. In a small bowl, mix sugar, cinnamon, salt, ginger and cloves. In a medium bowl, beat eggs slightly, stir in pumpkin to blend, and sugar mixture. Slowly fold in evaporated milk. Spray a pie dish with non-stick spray, pour batter into dish. Bake for 40 to 50 minutes or until a knife inserted in the center comes out clean (middle may wiggle just a little). Cool, eat at room temperature or refrigerated. Makes 6 to 8 servings.