Starting with Dessert

It occurs to me that I’ve started the Friendsgiving recaps in the wrong order: with dessert first.

Although, on second thought, that’s probably the best idea I’ve had—along with my late night ice cream inspiration, anyway.

Plus, given the amount of pumpkin within this custard, it could serve as a side dish. A really, really decadent one.

If I’m being completely honest, my family has had many post-Thanksgiving meals where we’ve done just that. All things considered, it’s just shy of being too sweet. Making it the perfect candidate for any meal.

If you choose to eat your leftovers for breakfast, I won’t tell. In fact, I may be doing this same this week.

Pumpkin Custard

3 cups mashed pumpkin
6 TBS butter, melted
9 TBS all purpose flour
1 tsp salt
1 cup granulated sugar
1/2 cup whole milk
1 tsp vanilla
1/2 tsp cinnamon
5 eggs, beaten

Preheat your oven to 350 degrees Fahrenheit. Grease a pie dish and set it aside.

In a large bowl, combine the pumpkin, melted butter, flour, cinnamon, and salt. Combine well, then add in the sugar and stir. Once all ingredients are incorporated, add in the eggs, milk, and vanilla. Pour the custard mixture into the greated pie dish.

Bake at 350 degrees Fahrenheit for 50-60 minutes, until a knife inserted into the center of the custard comes out clean.

Serves Eight


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Filed under Dessert, Vegetables

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