My middle daughter was looking through a cookbook she received as a gift recently (Felicity’s Cooking Studio (American Girls Collection), and wanted to make something from it. Unfortunately, we didn’t have a lot of the ingredients or time needed for the different treats. After a lot of discussion, we ended up adapting Felicity’s Baked Pumpkin Pudding into MG’s Pumpkin Custard!
This is an easy recipe, and it tastes delicious. Most of our family dislikes pumpkin pie, but this recipe was richer, and we all loved it. Compliments are a great pay-off for a kiddo’s hard work!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, and corn free recipe.
- 2 eggs
- 1 can pumpkin (16oz) – NOT pumpkin pie filling
- 1 tsp cinnamon
- 1/4 tsp allspice
- several grates nutmeg (1/4 – 1/2 tsp)
- 1/2 cup molasses
Preheat oven to 350. (if your meal is cooking at 375, this is a forgiving recipe. just check on it earlier)
Choose an 8 inch round casserole dish, and add the eggs. With a fork or a small whisk, whisk the eggs until well combined.
Using a spatula, add in the pumpkin and combine with the eggs. Add the spices (my daughter especially likes grating the nutmeg!), and mix well.
Add the molasses and mix together. Scrape down the sides and smooth the top of the custard so it’s even.
Bake for 1 hour – the custard should be set, like a quiche. Allow to cool for a little while, then scoop into ramekins. Yum! This served 5 happy diners, with enough left for one or two more.