Loading...Sneaky way to get in a vegetable that is full of fiber. Mom usually made this into a pie rather than a baked one — she could put more filling in it!
Difficulty: Easy
Servings: 8
Prep Time: 10 min Cook Time: 20 min to boilingIngredients
1 1/2 cups sugar
2 large eggs (3 small)
2 cups milk
1 28 oz can Libby’s Pumpkin
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 1/2 tablespoons cornstarch, mix in 1/2 cup water
Directions
Mix sugar and eggs, then add pumpkin, then rest of ingredients– except the cornstarch– in a large pot. Put over medium heat and stir constantly. Once it is fairly warm, add in the cornstarch mixture. Thicken by bringing to boiling (likes to splurb when hot due to thickness). Great cooled and served with whipped cream!! Optional: Let cool a bit, stir, then throw it into a cooked pie shell.
Categories: Budget, Crowd-Size, Desserts, Entertaining, Holiday, Pies, Potluck, Puddings & Custards
Submitted by: moopseemort on May 17, 2010
Add Your Thoughts
You must be logged in to post a comment.