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Pumpkin Custard Casserole

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Pumpkin Custard Casserole

3 eggs 1 can pumpkin (16 oz) 1/4 cup sugar 1 1/2 t. grated orange peel 3/4 t. salt 1/8 t. ground nutmeg 1/8 t. pepper Margarine Ground allspice

About 1 hour before serving, preheat oven to 350. In large bowl with mixer at low, eggs with pumpkin, sugar, grated orange peel, salt, nutmeg, pepper, 1 T. margarine, softened and 1/4 t. allspice until pumpkin mixture is well mixed and smooth. Occasionally scrape down bowl with spatula. Increase speed to medium. Beat 1 minute more. Spoon pumpkin mixture into 1 quart casserole. Bake casserole, uncovered 45 minutes or until heated through. Edges will be slightly set but center will be soft and creamy. To serve, lightly sprinkle pumpkin custard with some ground allspice and top with 1 T. margarine. 135 calories per serving. Serves 6 Source: My Old Recipes

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