‘Tis the season.

No, not Christmas (nevermind what the stores and catalogs say.) Nope, it’s pumpkin season. I am not a PSL girl (too sweet and chemical-tasting for me) and I enjoy a good pie, but really don’t need the crust calories. So I’ve been making pumpkin custard, which both the CatMan and I are scarfing down regularly.

I use a standard pumpkin pie recipe, but modify it by decreasing the sugar to 1/2 cup, decreasing the salt to 1/4 tsp, and bumping the eggs up to 3. I also substitute regular milk instead of evaporated milk, and then bake it in a greased loaf pan which sits in a hot water bath.

Pumpkin

Pumpkin Custard
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 large eggs
1 can (15 oz.)pumpkin (not the pie mix, just straight pumpkin – I use “One-Pie” which is local here in New England)
1 cup 2% milk (sometimes I mix 1/3 cup 1/2 & 1/2 with 2/3 milk)

Mix all ingredients and pour into a greased loaf pan. Place loaf pan in a 13 x 9-inch pan on oven rack. Pour very hot water into larger pan to within 1/2 inch of the top of the larger pan (or the loaf pan – whichever one is lower.) Bake at 350°F for about 45 minutes or until knife inserted halfway between the center and edge of the loaf pan comes out clean.

Remove from oven (be careful the water doesn’t splash you!), and place the loaf pan on a cooling rack. When the loaf pan has cooled down to the point where you can pick it up, place it in the refrigerator to finish cooling off. To serve: slice and serve with whipped cream. Keep leftovers wrapped in the refrigerator. Makes a darn fine breakfast!

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