Pumpkin Custard No. 1 Recipe

Name: Pumpkin Custard No. 1
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups canned pumpkin (NOT pumpkin pie filling); 1 cup packed brown sugar (light or dark); 1/4 cup granulated sugar; 1 tablespoon molasses; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon grated nutmeg; 3/4 teaspoon salt; 1 tablespoon melted butter; 3 large eggs, well beaten; 1-1/2 cups whole milk, half-and-half or light cream

Servings: persons

2 cups canned pumpkin (NOT pumpkin pie filling)
1 cup packed brown sugar (light or dark)
1/4 cup granulated sugar
1 tablespoon molasses
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon grated nutmeg
3/4 teaspoon salt
1 tablespoon melted butter
3 large eggs, well beaten
1-1/2 cups whole milk, half-and-half or light cream

1
Preheat oven to 350 degrees F. Butter a 2-quart casserole or baking dish.
2
In a large bowl, mix the pumpkin, both sugars and molasses. Add the spices, salt, melted butter, beaten eggs and milk or cream. Mix well.
3
Pour mixture into the baking dish. Set the dish into a larger pan and add an inch or two of hot water. Transfer pan combination carefully to preheated oven.
4
Bake for 1-1/2 hours or until set (top will rise up and crack slightly). Remove from oven and allow to cool a bit before serving. Serve warm, room temperature or cold, with a dollop of lightly sweetened whipped cream if you've got it.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups canned pumpkin (NOT pumpkin pie filling), 1 cup packed brown sugar (light or dark), 1/4 cup granulated sugar, 1 tablespoon molasses, and more.

Yes, Pumpkin Custard No. 1 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Custard No. 1

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