Pumpkin custard is like eating pumpkin pie without the fat and calories of the crust. It is so quick and easy to put together, it just takes time to bake and cool, so that’s where the patience comes in.
1 cup canned pumpkin
1 egg
1/2 cup dark brown sugar
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1 tsp vanilla (or 1/2 tsp vanilla & 1/2 tsp rum extract)
1 cup evaporated milk
Preheat oven to 325°. Combine all ingredients in blender. Pour into heatproof custard cups, sprinkle top of custard with nutmeg if desired. Set custard cups in a shallow pan of hot water and bake for about 40 to 45 minutes, or until knife inserted in center comes out clean. Custard continues to cook some after removed from oven, and sets up as it cools. Refrigerate. I think it is good warm or cold!
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