Sweet Pumpkin Custard

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Recipe by  FarmShares member Martha Slater, courtesy of  Capay Valley Farm Shop

1 sugar pie pumpkin
1 cup white sugar
2 cups hot milk
1 tablespoon melted butter
1/2 teaspoon  ground cinnamon
1/2 teaspoon ground ginger
3 eggs
pinch of salt


  • Halve the squash and remove the seeds, put it back together and wrap it tightly in aluminum foil.
  • Bake it in the oven until it’s soft enough to squeeze.
  •  When it’s cool, scoop the flesh out of the skin into a blender (2 cups), add the sugar, hot milk, melted butter, cinnamon, ginger, salt and eggs.
  • Blend it quickly, then pour it into 6 buttered ramekins and bake until they don’t jiggle anymore and a knife stuck into the center comes out clean.
  • Top off with fresh whipped cream if you want to make it extra special!

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