Recipe of the Week: Bear’s Pumpkin Custard

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The following recipe for Pumpkin Custard was kindly sent to us by SirvivalBlog reader Bear. She notes:

“It tastes like dessert but it’s healthy enough to serve for any meal. Pumpkin custard! I copied it from another homeschooling mama years ago and tweaked it. Her family often made it for breakfast, but my family prefers it chilled rather than warm, so I usually make it ahead of time, for lunch or dinner.”
Ingredients
  • 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)
Directions
  1. Beat eggs in a large mixing bowl.
  2. Add in pumpkin, then sugar and spices, then milk–whisking until smooth after each addition.
  3. 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).
NOTE: If you get your pumpkin puree in #10 cans like I do, then here are the useful equivalents: A 15-oz can is about 1-7/8 C, and a 29-oz can is about 3-1/2 C.
SERVING

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.

STORAGE

Can be stored in the refrigerator for up to three days. It’s better the second day, if it lasts that long. 

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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!