PUMPKIN CUSTARD
3 eggs
1 (16 oz.) can pumpkin
1/4 c. sugar
1-1/2 tsp. grated orange peel
3/4 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. pepper
3 tbsp. butter or margarine
1/2 tsp. ground allspice
About 1 hour before serving: 1. Preheat oven to 350 degrees. In
large bowl with mixer at low speed, beat eggs with pumpkin,
sugar, grated orange peel, salt, ground nutmeg, pepper, 1
tablespoon butter or margarine, softened and 1/4 teaspoon ground
allspice until pumpkin mixture is well blended and smooth,
occasionally scraping bowl with rubber spatula. Increase speed
to medium .Beat 1 minute longer. Spoon pumpkin mixture into 1
quart buttered (1 tablespoon) casserole. Bake casserole
uncovered for 45 minutes or until heated through (edges will be
slightly set but center will be soft and creamy).
To serve, lightly sprinkle
pumpkin custard with 1/4 teaspoon ground allspice and top with 1
tablespoon butter or margarine.
Makes 6 Servings
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