Pumpkin Custard With Pumpkin Vanilla Creme
by Pattie Turner from Floyd, VA
This may replace pumpkin pie on your holiday table. The pumpkin custard is similar to pumpkin pie filling. It’s light, creamy, and super easy to make. There’s just the right balance of sweetness and fall spices. Gingersnap cookies add a little crunch and are the perfect complement to the creamy custard. Spiced Cool Whip on top makes for a beautiful presentation. Try this if you want pumpkin pie but don’t want to make a whole pie.
Ingredients
- 1 c fresh or canned pumpkin puree, drained
- 1 egg, beaten slightly
- 1/2 c brown sugar, packed
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 Tbsp vanilla extract
- 1 c evaporated milk
- 1 pkg molasses or gingersnap cookies (soft baked)
- 6 Tbsp French Vanilla flavored Cool Whip topping
See recipe for pumpkin custard with pumpkin vanilla creme
Just A Pinch Recipes is a coming-together of hometown cooks and the timeless, proven recipes that pass through generations. The old-fashioned recipe swap now extends to blue-ribbon cooks across the map… each bringing their own unique flavor to the table: from mom’s Georgia peach pie to that creamy Wisconsin cheese soup you look forward to every winter.
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