Pumpkin Custard

Crustless Pumpkin Pie

try it for breakfast

 

Ingredients:

1 envelope unflavored gelatin

4 teaspoons cornstarch
3/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 15 ounce can pumpkin
1 12 ounce can evaporated milk
2 beaten eggs or 1/2 cup egg
 substitute
1/3 cup sugar (or 14 packets sugar
 substitute)
6 gingersnaps or 6 crumbled graham
 crackers
whipped topping

Directions:

In a large saucepan, combine gelatin, cornstarch, pumpkin pie spice, and salt.  Stir in pumpkin and evaporated milk.  Let stand 5 minutes to "soften" gelatin.

Cook over medium heat, stirring constantly, until mixture bubbles.  Add sugar and cook & stir an additional 2 minutes.  Remove from heat.  Gradually add 1 cup of hot mixture into beaten eggs.  Add back into saucepan.  Reduce heat and cook, stirring constantly, and additional 2 minutes.  Remove from heat and stir in sugar substitute if using instead of sugar.

Place cookies or crumbled graham crackers in the bottom of 6 ounce custard cups.  Spoon in pumpkin custard.  Cover and chill 6 to 24 hours.  Garnish with whipped cream and serve.

Instead of custard cups, pumpkin custard can be put into a medium sized bowl, muffin cups, or any other handy storage container.

Serves 6