Perfect Pumpkin Custard or Pie

I have tried to make home made pies and for some reason, despite watching all the gourmet cooking Divas on television, assuring me it’s as easy, as well, pie, maybe they haven’t noticed, but PIE isn’t easy! Especially because I don’t want to use Crisco or buy a pre-made crust and full butter crusts are just so difficult to get light and fluffy – and besides, half my family is on a diet and eschew the crust anyway!  Plus, custard is so delicious and nutritious, it’s something you can make all through the autumn and still have them clammering for more.

But, in the event that you really need for a pie, and have clutsy pie paws like me, I’ve included my favorite, really easy pumkin pie recipe that is just a bit different and has less carbs than most crusts. So, here goes!

Ingredients for Perfect Pumpkin Custard

• 2 c. pumpkin or cooked yams
• 2 eggs
• 1/4 c. Bisquick
• 2 tbsp. melted butter
• 1 lg. can evaporated milk
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 2 tsp. vanilla
• 1/2 tsp. salt
• 1/4 c. brown sugar
• 1/2 c. honey

Add all ingredients into an electric blender and blend until smooth. Measure out your custard cups and how many will fit into a good sized baking pan. Depending on the size of your cups, fill 6 or so good sized custard cups and place into pan with 1/2 to 1 inch of hot water. Preheat your oven to 350º and bake until a knife inserted in the center of the fullest one comes out clean. This will take about 30 minutes. Remove from oven and let cool. You can serve it with traditional whipped cream sprinkled with roasted pine nuts or a small scoop of vanilla ice cream and a squiggle of real maple syrup for presentation and extra wows!

If you must have a crust…….

CUSTARD PUMPKIN DESSERT

• 1 c. whole wheat pastry flour
• 1 c. flaked coconut
• 1/4 c. sugar
• 1/2 c. butter at room temperature

Work together and spread mixture into a greased 9 x 13 inch pan or extra deep pie plate. Bake at 350 degrees for 10 minutes until golden. Then, mix together the following with an electric mixer.

• 2 c. cooked pumpkin
• 1/4 c. brown sugar
• 1 3/4 c. sugar
• 6 beaten eggs
• 1/2 tsp. salt
• 1 (15 oz.) can evaporated milk
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. vanilla

Pour the custard into the baked crust. Return to 350º degree oven for 40 minutes or until toothpick comes out clean. Add whipped cream if desired for a delicious Autumn desert.

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