Pumpkin Puree from Scratch

• PREPARE PUMPKIN
  1. Slice pumpkin in half and remove seeds
  2. Further cut into segments and put into oven at 375º for 20 minutes – cut side down – skin side up.
  3. Rub canola onto the skin and bake 1 hour
  4. Let cool, then remove purée

Here is a Pumpkin Custard recipe

• 5 0z Pumpkin Pureé – PUREE – not Pumpkin Pie Mix
• 2 tsp Grandpa’s CinnaSugar®
• 1/4 tsp ground ginger
• 1 egg + 1 egg yolk
• 2 TBL milk
• 1 TBL corn starch
• 2 TBL corn syrup
• 1/4 C sugar
• 1/4 C flour – or until a thick pourable custard
• Put crust into a baking dish, then fill with custard.
• Bake @ 350º till browning starts – approx 40 minutes
• Turn off oven, but leave pie in to cook with residual heat
• To avoid cracks, cook to internal temp of 170º