The following recipe for Pumpkin Custard was kindly sent to us by SirvivalBlog reader Bear. She notes:
- 8 eggs (fresh, frozen, or reconstituted powdered)
- 1 large (29 oz) or 2 small (15 oz) cans pumpkin puree (NOT pumpkin pie mix)
- 1/2 – 3/4 cup brown sugar (to taste)
- 2 – 4 tsp. ground cinnamon (to taste)
- 1 tsp – 1/2 tbsp ginger (to taste)
- 1/2 tsp – 1 tsp cloves (to taste)
- 1/2 tsp – 1 tsp nutmeg (to taste)
- 1 quart milk (fresh, frozen, or reconstituted powdered)
- Beat eggs in a large mixing bowl.
- Add in pumpkin, then sugar and spices, then milk–whisking until smooth after each addition.
- Pour into a greased 9×13 pan and bake in a 350* oven for 55-70 min (or until solid, or until a knife comes out clean).
Serve with any meal. Serve warm or eat cold. Whipped cream optional. You could even serve with Graham crackers and pretend they’re pumpkin pie crust!
The recipe can easily be cut in half and baked in an 8×8 pan if you don’t need this much.
Can be stored in the refrigerator for up to three days. It’s better the second day, if it lasts that long.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!