Pumpkin Custard or Pie Filling

April Crowell Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN

This recipe is a favorite of mine.  It’s wonderful as a custard for a breakfast or pour it into a baked pie shell for a delish, dairy free pumpkin pie.

Pumpkin Custard (or Pie Filling)
Print Recipe
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Pumpkin Custard (or Pie Filling)
Print Recipe
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Heat oven to 425º. Drain pumpkin drain off excess water is you are using previously frozen squash or pumpkin. In large bowl, combine all all ingredients. Pour into oven safe baking dish. Bake at 425º for 15 minutes then reduce heat to 325º for 30-40 minutes or until a knife inserted comes out clean. Yeah, really that's it.
Recipe Notes

Healing energetics--Pumpkin nourishes the Earth element's organs of Stomach and Spleen.  It helps warm the center, drains dampness and stabilizes the blood sugar.  Eggs provide some fat and protein and the spices warm and move the blood.

Primary season: Late Summer, Autumn and Winter

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