Oven-Baked Pumpkin Custard Recipe

Ingredients

• 2 egg whites
• 1 large egg, lightly beaten
• 2 cups (500 ml) pumpkin puree, drained
• 6 tablespoons (90 ml) brown sugar
• 2 tablespoons (30 ml) molasses
• 1 teaspoon (5 ml) ground cinnamon
• 1/2 teaspoon (3 ml) ground ginger
• 1/4 teaspoon (1 ml) ground cloves
• 13 oz can (390 ml) evaporated skim milk
• 2 tablespoons (30 ml) dry sherry

Instructions

Preheat the oven to 350º F (175º C).

In a large mixing bowl, combine all ingredients, whisking by hand until smooth, well-mixed mixture.

Pour the pumpkin mixture into a greased 1½-quart (1½ L) baking dish.

Place the dish in the preheated oven. Bake for 50-60 minutes or until pumpkin custard has set and a toothpick inserted in the center comes out clean.

Turn off the oven. Remove baked custard and transfer to a wire rack. Allow cooling.