AuthorE. Gluten
DifficultyBeginner
TweetSave
Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 2 eggs
 1 ¾ cups canned pumpkin (about half a large can)
 1 cup sugar
 ½ tsp salt
 1 ¼ tsp cinnamon
 ½ tsp ginger
 ½ tsp cloves
  tsp mace
 12 oz can evaporated milk
1

Preheat oven to 425°.

2

Combine eggs and pumpkin in one bowl. Combine sugar and spices in another bowl.

3

Mix sugar and pumpkin together, then slowly stir in evaporated milk. Pour into a 9x9 inch casserole dish. Bake for 15 minutes.

4

Reduce heat to 350°. Bake for 45 minutes more or until knife inserted in the middle comes out clean.

Category

Ingredients

 2 eggs
 1 ¾ cups canned pumpkin (about half a large can)
 1 cup sugar
 ½ tsp salt
 1 ¼ tsp cinnamon
 ½ tsp ginger
 ½ tsp cloves
  tsp mace
 12 oz can evaporated milk

Directions

1

Preheat oven to 425°.

2

Combine eggs and pumpkin in one bowl. Combine sugar and spices in another bowl.

3

Mix sugar and pumpkin together, then slowly stir in evaporated milk. Pour into a 9x9 inch casserole dish. Bake for 15 minutes.

4

Reduce heat to 350°. Bake for 45 minutes more or until knife inserted in the middle comes out clean.

Gluten Free Pumpkin Custard