Pumpkin Custard
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A home-kitchen version of pumpkin custard, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 can of pumpkin
- 2 c. sugar
- 1 c. self rising flour
- 3 eggs
- 2 1/2 c. evaporated milk
- 1/2 tsp. cinnamon
- 1 tsp. vanilla
- 1 stick of melted butter
Method
Mix all together.
Pour into a 9 X 13 pan that has been sprayed with Pam.
Bake at 425 for 25 to 30 minutes.
Cool and cut into little squares.
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