Freezing your pumpkin in the fall means pumpkin goodness in the winter! My family tries to freeze as many quarts of cooked pumpkin puree as we can fit in the freezer. And today I am grabbing two of those quarts (roughly 5 cups) and whipping up some pumpkin custard! “What? Custard?” Yep, same stuff that goes in a pumpkin pie, but I’m not going to bother with a crust. Just scoop some of the custard in a bowl and load up on the whipped cream or even a scoop of ice cream and dig in! Sounds grand? I thought so!
Cook pumpkin in sauce pan over direct heat until excess liquid has evaporated and pumpkin becomes somewhat dry. Do not let burn! Remove from heat.
Combine sugar, salt and spices with pumpkin in large bowl.
In another bowl, beat eggs and then combine with milk and water. Pour egg mixture into pumpkin mixture and beat until well combined and smooth.
Pour pumpkin custard into a large pyrex dish. (I ended up using two pyrex dishes.) Place dishes into roasting pans and fill halfway with water. Place whole roasting pan into a preheated 450° oven for about half an hour. Reduce heat to 325° and continue to bake. Make sure to replenish the water in the roasting pans when needed.
Custard is done when pumpkin becomes a dark carmel brown on top, it doesn't jiggle in the middle when shaken, and it begins to separate from the sides of the dish.