Pumpkin Custard
1 cup cooked pumpkin fresh, or canned
1 ½ cups milk, scalded
¼ teaspoon salt
1/8 teaspoon allspice
¾ cup sugar
3 eggs, slightly beaten
¼ teaspoon nutmeg
➔Combine pumpkin, sugar, salt, spices, and eggs. Add milk slowly,
stirring constantly. Pour into well-oiled custard cups. Set in pan of warm water.
Bake in moderate oven (375F) until and inserted knife comes out clean.
Serve with whipped cream. 6 servings.
Mrs. Herbert Kleis, Lackawanna, N.Y. SearchLight Recipe Book ©1946