Cranberry Pumpkin Custard

Cranberry Pumpkin Custard

Miz Helen's Kitchen


3/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1/2 teaspoon salt

2 eggs, beaten

1 (15 ounce) can pumpkin puree

1 (12 ounce) can evaporated milk

1/2 cup dried cranberries

1/2 cup chopped pecans

Whipped Cream for garnish


In a small bowl mix the sugar, cinnamon, ginger, cloves, and salt.

In a large bowl beat the eggs until smooth.

Stir in the sugar mixture and the pumpkin puree.

Stir in the evaporated milk, and mix well.

Pour into a deep glass baking dish, at least 1 1/2 to 2 inches deep.

Bake at 350 degrees for 45 to 50 minutes or until a knife will come clean from the center.

Remove from the oven and let cool on a rack.

Sprinkle the cranberries and the pecans on top.  

Set in the refrigerator for 1 hour before serving.

Garnish with whipped cream before serving.