Ever since squash and pumpkin started showing up in the grocery store about a month ago and being handed out like adult trick-or-treat candy by local gardeners, I have been having fun playing with the preparation of these fall classics. Usually I prefer to use savory methods to highlight the warm nuttiness of such vegetables, but occasionally I can go Americana as long as I add a bit of a twist. Having already made a "proper" pumpkin custard once this year, I mixed it up a bit yesterday and came up with a truly decadent creation. It's amazing what one altered ingredient can do!
Pumpkin Custard
3 cups fresh pumpkin puree
1 1/2 cup sugar
1 tsp salt
2 tsp cinnamon
1 1/2 tsp ginger
1 tsp nutmeg
1 tsp cloves
6 slightly beaten eggs
2 1/2 cups egg nog
1 1/3 cup milk
Stir dry ingredients into pumpkin puree until smooth.
Add wet ingredients and mix well.
Pour into two deep dish pie pans and bake at 400 degrees for 50 minutes or until knife inserted into center comes out clean.
Serve with whipped cream and maybe a drizzle of caramel sauce.
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| Miss Busy approved this recipe! |
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