Pumpkin Custard And Pie Filling

Pumpkin Custard And Pie Filling

This is actually one of my favorite breakfast recipes in the fall and winter.  The custard is easy to digest, and this recipe is high in protein. Put it in the pie shell of your liking, and voila–pumpkin pie.It’s free of milk and cream, so it’s a little denser and heavier than most of the commercial pies out there.

Pumpkin Custard
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 10 minutes
Cook Time
1 hour
Pumpkin Custard
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Heat oven to 425˚.   Mix together all ingredients.  Pour into oven safe baking dish.  Bake at 425˚ for 15 minutes then reduce heat to 325˚ for 30-40 minutes or until a knife inserted comes out clean.
Recipe Notes

Primary season: Autumn

Share this Recipe
Powered byWP Ultimate Recipe
By | 2018-11-06T20:33:52+00:00 November 1st, 2017|BLOGS, Breakfast, Holistic Nutrition Blog, Squash & Pumpkin|0 Comments

About the Author:

April Crowell
Diplomate, Asian Bodywork Therapy (Dipl. ABT NCCAOM) Certified Holistic Nutritionist (CHN) AOBTA Certified Instructor & Practitioner I have been practicing and teaching since 1994. I maintain my private therapy practice at Pulse Holistic Health offer Amma Therapy, Holistic Nutrition therapy sessions and classes for the public. In 2016, I started teaching Amma therapy apprentices again. I write regularly and offer classes in continuing education and for the public.

Leave A Comment