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For those that want a quick treat, or wish to skip the pie crust on pumpkin pie, try this one!

Stovetop Pumpkin Custard

3/4 C. evaporated milk (1/2 can)
1 cup skim or low-fat milk
4 eggs
1/4 - 1/3 cup sugar or non-nutritive sweetener equiv.
3/4 C. canned pumpkin or fresh, cooked & mashed
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. ground ginger
nutmeg to sprinkle

Mix the pumpkin, eggs and dry ingredients except nutmeg.  Stir in the milks, and mix well. 

In a large skillet or baking pan, lay down a layer of paper towels or a thin dish towel. Put in an inch or so of water, and place 6 custard cups in the water.  Pour the pumpkin mixture into the cups and sprinkle lightly with nutmeg.  Add water to the pan to nearly come up to the level of the pumpkin in the cups.

Place on high heat.  When it comes to a full boil, turn to lowest heat, cover, and cook for five to ten minutes until nearly set in center.  Turn off heat and leave covered for fifteen minutes.  Refrigerate.

 

 

 

 

 

 


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