Pumpkin Custard recipe


  • ¾ cup canned pumpkin
  • ¾ cup milk
  • 1 egg
  • 1 cup dark brown sugar
  • ¼ tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 1/8 tsp salt
  • Crushed pecans for topping

Cooking Instructions

In a mixing bowl beat eggs and milk until become uniform liquid.

Add vanilla, brown sugar, salt, cinnamon, and ginger and mix well.

Fold the batter with the pumpkins and then pour into the baking molds.

Place these molds in pan half filled with boiling water and then poach in oven at 350 degrees F for 60 min or until knife inserted comes out clean.

After that cool the poached pumpkin custard at room temperature and then place in fridge to chill. Serve the delicious pumpkin custard with topping of crushed pecans.

14 Mar 2011     899 views     NON-Vegetarian       Desserts > Kheer and Halwa

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