PUMPKIN CUSTARD OR PIE


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Why I Love This Recipe

Michelle Losey's version. I normally made this farm to table. Using home grown C. maxima or C. moschata squash or mix of those two. I quit using C. pepo pumpkins as I found they were too watery, tasteless or tasted like gourds. Gross! This recipe is for pumpkin custard or as pie filling makes 2 pies. My mother used regular Libby's premade canned pumpkin pie or if she bought pure unspiced libby's pumpkin pie filling she made the libby's pie on the can but changed the spices to cinnamon and nutmeg. My grandmother used libby's pure pumpkin and followed Libby's pie recipe on the can but changed spices to cinnamon, allspice nutmeg, ginger and cloves. My great grandma used home grown squash like me but she used a pinch or 2 of the spices nutmeg, cardamon, cloves and ginger. But kept the cinnamon at 2 tsp

The custard can be used like my fav way in parfait type desserts w/ honey vanilla homemade yogurt, whip cream ect. yumm!


Ingredients You'll Need

32 ounces processed c. max or C. moschata squash
4 large eggs
A few shakes salt
2 Capfuls vanilla extract
1 C light brown sugar
3/4 C white sugar
2 tsp cinnamon
a small pinch or 2 of nutmeg
Opt: Cardamon
Opt: ginger
Opt: cloves
Opt: or just use premade pumpkin pie spice
2 cans (12 fluid oz) Carnation evaporated milk *NOTE: I don't hardly ever use all the milk i give like 3-4 TBS to the cats unless filling is unusually thick you don't need all that much milk
2 premade or homemade unbaked pie crusts 9 inch (if making pies)


Directions

How to get processed pumpkin/ squash:
(If using Libby's pure pumpkin in the cans its fine they use C. Moschata Dickinson squash) (If processing from your garden cut a hole around stem big enough to fit your hand in and scoop out all the seeds and stringy stuff using your hands. Then carefully cut pumpkin in chunks and either microwave or bake until soft but not browned at all that would ruin it! Do it in batches when some's soft enough scrape out the soft part then return the firm back to the oven or micro. Make sure no stringy stuff is mixed in and put it into a blender until creamy smooth. Pour into a bowl let sit a lil bit and if you see water around the sides pour it off. Or pat the wet spots w/ a thick paper towel. The drier the "pumpkin" the better!)


In large bowl add eggs, vanilla and salt and w/ electric mixer (or fork) mix thoroughly


Add sugars and mix


Add spices and mix


Add processed "pumpkin"/ squash and mix thoroughly


Add evaporated milk and mix


Pour into premade pie shells (if making pies) cover pie edges w/ tin foil and bake in 425 F oven for 15 mins then reduce temp to 325 F and bake till knife inserted in center comes out clean
If making custard use glass or ceramic bakeware I use pyrex! Divide custard into 2 pans or 1 larger rectangle your choice and bake at 425 F oven for 15 mins then reduce heat to 325 F and cooked until knife inserted in center comes out clean
(The high 425 F temp is to kill off any germs that may have come from processing the "pumpkins"/ squash... same w/ canned "pumpkin"/ squash too)


Pairs Well With

Whip cream! Paired w/ yogurt in parfaits!


Questions, Comments & Reviews



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