Easy Pumpkin Pie Custard Recipe

Name: Easy Pumpkin Pie Custard Recipe
Ingredients: 2 eggs; 2 cups freshly cooked pumpkin purée* (squash or sweet potato can be used as well) (530 g); 1½ cups evaporated milk (full-fat coconut milk can be substituted here to make it dairy free); ½ cup sugar (80 g); ⅓ cup brown sugar (75 g); 2 tsp cinnamon; 2 tsp ground ginger; ½ tsp ground nutmeg; ½ tsp ground cloves; ½ tsp salt

www.barcelona-metropolitan.com

Just think pumpkin pie without the crust! This quick and easy recipe both cuts down on calories and reduces the time you spend in the kitchen without compromising on flavor.

Keywords

Archive 2020
Thanksgiving
Wheat/Gluten Free
American
Recipes
Food & Drink
November 2020
Autumn
Dairy free
Winter
Pumpkin spice
Desserts/Pastries
Vegetarian recipes
Dessert recipe
Tara Shain

View full recipe on www.barcelona-metropolitan.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barcelona-metropolitan.com.

Share this recipe:

Ingredients

2 eggs
2 cups freshly cooked pumpkin purée* (squash or sweet potato can be used as well) (530 g)
1½ cups evaporated milk (full-fat coconut milk can be substituted here to make it dairy free)
½ cup sugar (80 g)
⅓ cup brown sugar (75 g)
2 tsp cinnamon
2 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp salt