Pumpkin Custard

Little bowl of Pumpkin Custard.


I had a bit of leftover pumpkin pie filling sitting in the refrigerator for two days. I decided to try making it into a Pumpkin Custard, both to avoid it going to waste and to keep trying out the new oven.

I put it into a small round Pyrex container and baked it at 375 for 20 minutes. It was done by then, and likely overcooked since it immediately developed a crack in the middle.

Next time, bake it at 350 and see what happens.  That'll be next year.

An idea for an easy Thanksgiving or Fall dessert would be a pumpkin custard baked in individual ramekins or on a large bowl for each person to scoop out their own portion, topped with whipped cream and served with cookies.  Maybe we'll try this next year!

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