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Pumpkin-Custard Casserole
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- #90307
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 eggs
1 can (16 ounce size) pumpkin
1/4 cup sugar
1 1/2 teaspoon grated orange peel
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
3 tablespoons butter or margarine, softened, divided
1/2 teaspoon ground allspice, divided
directions
About 1 hour before serving, preheat oven to 350 degrees F.
In a large bowl with mixer at low speed, beat eggs with pumpkin, sugar, grated orange peel, salt, ground nutmeg, pepper, half the butter or margarine and half the ground allspice until pumpkin mixture is well blended and smooth, occasionally scraping bowl with rubber spatula.
Increase speed to medium and beat 1 minute longer.
Spoon pumpkin mixture into 1 quart buttered casserole. Bake casserole uncovered for 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 remaining ground allspice and top with remaining butter or margarine.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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