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Friday, August 28, 2009

Pumpkin custard or pumpkin custard pie


Well, well--not sure why this loaded the picture sideways!! But I do like old cookbooks and this is one from the 60's--has some really interesting southern type recipes.
Below is what the custard cups look like right from the oven--they puff up when they are done--but you do need to be careful not to overcook them.


Once they cool a bit they flatten back down (like cheesecake does), you can sprinkle them with nuts and or coconut and serve with whip cream if you are into dairy.



You can make this as a pie or as custard cupies! (you can also use squash it says)



2 cups cooked or canned pumpkin
1/2 cup sugar
2 tablespoons of molasses (I was out unfortunately--would be good! I used brown sugar here)
1 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3 eggs
2 tab melted butter or margarine (I tried it without, but would be better with)
1/2 cup nuts and or coconut (optional)

Mix everything except the nuts together. If doing pie--line a pan with pastry. Bake the pie shell for 5 minutes at 425 degrees F., then fill with the pumpkin mixture. Bake for an additional 30 minutes, sprinkle with nuts and serve with whipped cream. Yield: 6-8 servings

For custard cups: spray with pam and then fill with the pumpkin mixture. Place on custard cups on cookie sheet. Bake 425 for 15 minutes then add 5 more minutes and watch until done. I think mine took 22-25 minutes, not sure. You will know they are done when they puff up and a knife inserted comes out clean. Makes 5 custard cups.






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