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PENNSYLVANIA DUTCH PUMPKIN CUSTARD

Posted By: gin
Date: Wednesday, September 28, 2005 at 2:39 p.m.

In Response To: Historic Schaefferstown Pumpkin cake Roll (Jane Burr)

PENNSYLVANIA DUTCH PUMPKIN CUSTARD

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2 c. pumpkin, cooked
1 c. sugar
1 Tbsp. cornstarch
1 Tbsp. whiskey
1/4 c. butter
4 eggs
1/2 tsp. pumpkin spice,
cinnamon, cloves, ginger
1/2 tsp. nutmeg
1/3 c. heavy cream

Separate eggs, set whites aside. Add to yolks, sugar,
spices and pumpkin. Beat 5 minutes. Add cream, whiskey and
butter; mix well. Beat egg whites and sprinkle cornstarch over
them. Fold into pumpkin mixture. Bake in a 11-inch square
dish or a deep dish pie pan. Mixture rises and will over
normal pie pan. Bake one hour at 375 degrees.
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PUMPKIN CUSTARD

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3 eggs
3/4 c. canned pumpkin
1/2 c. Grade B maple syrup
2 Tbsp. light brown sugar
1 tsp. vanilla
1/2 tsp. salt
2 c. milk, scalded

Beat eggs until foamy. Add pumpkin, syrup, sugar,
vanilla and salt. Stir until blended. Gradually stir in
scalded milk until blended. Place in custard cups. Place in
13 x 9 x 2-inch baking pan. Pour very hot water into pan so it
comes about as high as the custard mixture. Bake in preheated
325 degrees oven until knife inserted near center comes out clean, 45
to 60 minutes. Chill.

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Messages In This Thread

Historic Schaefferstown Pumpkin cake Roll
Jane Burr -- Monday, September 26, 2005 at 11:26 a.m.
PENNSYLVANIA DUTCH PUMPKIN CUSTARD
gin -- Wednesday, September 28, 2005 at 2:39 p.m.
PINEAPPLE FLOP CAKE
gin -- Wednesday, September 28, 2005 at 2:40 p.m.

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