“Egg Free Pumpkin Custard”
READY IN:
55mins
SERVES:
4-6
YIELD:
4-6 ramekins
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix and whisk dry ingredients.
  2. Combine milk and pumpkin.
  3. Combine wet and dry ingredients.
  4. Stir and whisk to get spices to spread.
  5. Pour into prepared ramekins.
  6. Bake at 350 for 45 minutes.
  7. Let cool and refrigerate for at least 6 hours or overnight.
  8. Best served with a dollop of whipped cream, because this has some kick! Good for several days.

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