Pumpkin Custard No. 1

After I graduated from college (decades ago), my grandmother requested me what I needed as a present. “Your recipes,” I answered. After a length of disbelief, she obtained all the diagram down to work, culling and interpreting and typing. A few years later, I obtained the crinkly sheaf of onion-pores and skin paper. In the pack weren’t one however THREE recipes for pumpkin custard. Had she loved it that grand? Were the recipes so a host of?

I tested two of the three — NOT the one made with crimson wine — and #1 changed into the actual winner. I pause as Gram did, the use of Libby’s pumpkin: Pumpkin is a automobile for the spices, so canned is ideal.

Right here is in actuality pumpkin pie with no crust — correct kind for the gluten-challenged and these leery of crust-making. The cream shouldn’t be in fact mandatory, however don’t use decrease than total milk otherwise that you simply can accept as true with a watery mess. And for any person crazed by Thanksgiving prep, this dessert will also be baked at some point soon ahead and refrigerated.

—bakingfamily

Instructions

1. Preheat oven to 350 degrees F. Butter a 2-quart casserole or baking dish.
2. In a colossal bowl, mix the pumpkin, both sugars and molasses. Add the spices, salt, melted butter, crushed eggs and milk or cream. Mix effectively.
3. Pour combination into the baking dish. Location the dish proper into a bigger pan and add an journey or two of sizzling water. Transfer pan combination rigorously to preheated oven.
4. Bake for 1-1/2 hours or unless position (high will come up and crack rather of). Put off from oven and permit to chill rather earlier than serving. Relief warmth, room temperature or chilly, with a dollop of frivolously sweetened whipped cream when you happen to’ve gotten obtained it.