Pumpkin Custard, Recipe Courtesy Naam Pruitt
1 pie pumpkin
5 large eggs
¾ c. sugar
3 c. whole milk
1/8 tsp salt
1 tsp vanilla
Pre heat the oven to 325 F.
Cut the top of pumpkin off and save it to use as lid. Scoop out pulp and seeds, rinse well, and dry it with paper towel. Put inside a baking dish. Set aside.
Mix the rest of ingredients together well. Strain the mixture thru a fine-mesh sieve into a bowl with pouring lip. Pour into prepared pumpkin.
Add hot water inside the baking dish. Bake for 1 to 1 1/2 hour or until a knife inserted come out clean. Remove from baking dish and let cool completely. Refrigerate for at least 6hrs or up to 2 days.
To serve, slice pumpkin into 1” pieces
Variation: substitute coconut milk for whole milk for more tropical flavor.
* Alternately this recipe can be steamed for 45 min or until done.