Like a pie, only without so much pie in it.

Pumpkin Custard

So, in classic New England style, yesterday was 98 degrees. It was miserable. It was humid. It was exceedingly unpleasant.

Today? It was about 72, and averaged even lower. I kid you not.

The abrupt change to fall made me want fall things, and rather than going through all the nightmare effort of making pie crust and then consuming each and every delicious calorie, I decided to make a pumpkin custard. It’s quick, easy, and very tasty. Like Thanksgiving, but without relatives. Haha. I’m kidding, Mom.

You’ll need:
3 eggs
1 can pumpkin (15 ounces)
2/3 c white sugar
1/3 c brown
1 t cinnamon
1/4 t nutmeg
1/8 t allspice
pinch salt
2 T flour
1/2 c milk
1/2 c water

Beat all these things together, and pour into a buttered pie dish. Bake in a 350 degree oven for about 45-55 minutes, or until a knife comes out clean. If I were to make this again, I’d likely cut down on the sugar a bit, as it was a tad too sweet. But as you can see from the photo, the three of us eating it had no complaints!

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