Pumpkin Filling

Page 200

Cuisine: North American | Course Type: Desserts

(1 review)

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Recipe Review

This is outstanding pumpkin custard. I used it to fill two tarts which were eaten by quite a number of very happy people. The spicing is just right; the texture is absolutely lovely and it is really quite easy. Such a nice change from the evaporated milk/gelatin/tinned mix variations so often served at Thanksgiving. It should be noted that (in the US at least) cans of pumpkin puree are no longer 15 ounces. I use the large 28 ounce cans and always seem to have small bits left over in the freezer or the fridge.

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