Pumpkin Custard Recipe - Yankee Magazine
"With all its sweetness and warm spice, and a texture somewhere between a custard and a souffle, this dish is a bit like eating dessert for dinner...."
INGREDIENTS
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Butter for dish
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3 large eggs
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1/3 cup granulated sugar
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1-1/4 cups canned pumpkin puree
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1/2 cup evaporated milk
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1 tablespoon all-purpose flour
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1 teaspoon ground cinnamon
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1 teaspoon kosher or sea salt
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/4 teaspoon ground allspice
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