- 1 can pumpkin, 15 ounce OR 2 cups cooked pumpkin
- 1/2 tsp salt
- 1 can evaporated milk, 12 ounce
- 2 large eggs
- 3/4 cup brown sugar
- Spices (each optional):
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground coriander
- 1/4 tsp ground cardamom
Beat together with a rotary beater or blend in a mixer or blender.
Bake at 400º F for about 15 minutes, reduce to 350º F for about 45 minutes, or until knife into edge comes out clean (time depends on size of pan). Center will set up as it cools. Cool on wire rack. Makes one 9-inch pie (no crust), or use custard dishes. With custard dishes use pan with 1-2″ hot water.
Serve warm or cold with our Angelica MRS.
Pumpkin Custard Vegan Version
Replace the salt, evaporated milk, and eggs with 1 (one) pound silken tofu. Cook at 300º F for about an hour (use the toothpick or knife test).
Why Pumpkin Custard and Not Pie?
Barbara is not fond of pie crust, so one day she figured out that she could make pumpkin pie (her favorite) with just the filling! That meant that Paul had to get to work in the garden and grow some pumpkins for cooking. He and Kevin have always grown giant pumpkins to enter into the fair (the biggest one was 102 pounds). Paul chose the Lumina white pumpkin and it turned out to be a good choice for cooking (although it looks a bit odd having a white pumpkin on the outside rather than orange, but the inside is the same).
How to Cook a Pumpkin
Choose a pumpkin meant for cooking. Stab it a few times with a knife and place it whole inside a 350º F oven for about an hour (it is done when you can easily pierce it with a knife). Let it cool. Cut in half and scoop out the seeds. You now have cooked pumpkin to use in pumpkin custard or pumpkin soup or pumpkin whatever!
Sauté some onions and garlic and ginger and curry, add the pumpkin and some chicken broth. Cook for about 20 minutes. Blend in a blender (we use our VitaMix), add some more broth and reheat.