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

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