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October 1999 Issue
Pumpkins
by Victoria Smith
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Pumpkin-Orange Custards

  • 1 cup canned or mashed cooked fresh pumpkin
  • 2 eggs slightly beaten (or substitutes)
  • 1/2 cup firmly packed light brown sugar
  • 1/2 teaspoon salt
  • dash of ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 cup light cream or milk
  • 1/8 teaspoon grated orange rind
Mix pumpkin with eggs, sugar, salt and spices.  Stir in cream and orange rind and pour mixture into custard cups.  Set cups in a shallow pan of hot water high enough to come almost to the top of the cups.  Bake in a pre-heated slow oven for 40 to 50 minutes, or until custard is firm.

If you have kids, the waiting time and the smell from the oven will make them crazy.

  • Yields: 4 servings
  • Preparation Time: About an hour and 15 minutes
 
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