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Pumpkin Custard

I've used the following recipe with canned pumpkin but it is best when made with fresh.

Cut a fresh pumpkin into half, clean out seeds and place face down in a glass baking dish or on aluminum foil on a cookie sheet and bake at 325 degrees for about an hour or until the flesh is very tender. remove from oven and let cool and scrape flesh from skin into a bowl.  (While the pumpkin is cooling I place the seeds, sprinkled with a little sea salt, on aluminum foil on a cookie sheet and let them bake while the oven is cooling.  yum.)

Using four cups of the flesh, and yes it may be liquidy, add: 3/4 cups each white and brown sugar, 2 tsp cinnamon, 4 eggs, and 2 14oz cans sweetened condensed milk. You may blend all the ingredients until smooth, however I prefer to leave small lumps of the pumpkin which gives it a meatier texture.  Bake in custard cups or in pie shells at 425 degrees for 15 min and then reduce the heat to 375 until firm, approx 45 min.

Of course fresh pumpkin custard should get home made crusts but the basic store-bought will work.

Let me know what you think.

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