Gingersnap pumpkin pie or custard

There is a recipe on the back of every can of pumpkin puree for pie.  The best one is libby’s.  If you want a good pumpkin pie (or custard) use that one.  It can’t be improved.

But that’s boring after a while.

Today I opened a can of off brand pumpkin to make a custard for a party and noticed it called for a half cup of brown sugar instead of 1 cup of white.  That got me thinking about viable variations on that theme and I came up with this.  I also have a party tomorrow and my best ginger snaps need three days to cure so I don’t have time for them.
This is a custard.  I haven’t worked out a good GF pie crust yet.  I bake it like any custard.  350 in a flan or casserole pan set in a larger pan with an inch of water in it.  This protects the delicate custard from over cooking on the outer part while the center cooks.


1 can pumpkin purée  (2 cups if you are making it yourself)

3 eggs

2/3 cup coconut milk or 1 can evaporated milk. I used coconut this time.

1/3 cup brown sugar

1/3 cup molasses
1 teaspoon cinnimon

1 rounded teaspoon ginger powder

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1 teaspoon salt

1 -2 teaspoons vanilla extract

I used 1 tablespoon of sesamee oil to add some richness.  If you use evaporated cow milk this isn’t necessary.

1 teaspoon vinegar.  Every recipe for ginger cookies or bread has this. I have no idea why, but it is so consistent I included it too.

Mix it all up in a bowl with a whisk or electric mixer.  Make sure the eggs are well blended.


Bake at 350 for quite a while.  Place in a casserole or flan dish. Put that in a cake pan with an inch of hot water in the bottom.  Bake for 45 minutes or more.  The center should be set but not too firm.  Give the pan a little jiggle and see if there is anything that could be called a slosh.  If so, give it another 15 minutes and check again.  I strongly recommend getting a copy of The Joy Of Cooking and reading the section called “About Custard.”


Serve with whipped cream or cool whip.  I have to admit this isn’t the most attractive color.


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