I bought some canned pumpkin a while back because I had the urge to make some sort of pumpkin custard or pudding. Ultimately, I decided to use the "famous pumpkin pie" recipe on the can, with a few tweaks.
Here's what I ended up doing:
Preheat oven to 425 F
Prepare sugar-and-spice mixture:
½ C sugar (reduced from original)*
½ tsp salt
1 tsp cinnamon
¼ tsp cardamom (substituted for ground ginger)*
¼ tsp ground cloves
In large bowl:
Beat 2 eggs
Stir in 15 oz can pumpkin
Stir in ¼ tsp vanilla extract*
Stir in sugar-and-spice mixture
Very gradually stir in 1 can (approx 12 oz) condensed milk*
Pour into 9" square glass baking dish
Bake for 15 minutes at 425 F
Reduce temperature to 350 F
Bake until knife inserted near center comes out clean (this was approx 50 minutes)
Let cool on metal rack for two hours
Enjoy!
Verdict: It turned out well, except that it was actually a little sweeter than I expected. It wasn't until I started writing this post that I realized why: I'd accidentally used sweetened condensed milk instead of evaporated milk! So it might not be necessary to reduce the sugar further next time. I'll just try using evaporated milk.
FN* Here are the alterations:
- no pie shell
- ½ C sugar instead of ¾ C sugar
- ¼ tsp cardamom instead of ½ tsp ground ginger
- original recipe did not call for vanilla
- condensed milk instead of evaporated milk