This is my recipe for pumpkin pie filling, just baked in a casserole with no crust.
This is a great way to go gluten free without having to have special flour too.
You will need a 1-1/2 to 2 quart casserole dish Or 6 (6oz.) custard dishes.
You will also need a 2 quart saucepan.
Preheat your oven to 375 degrees Fahrenheit.
15 or 16 oz pureed pumpkin
3/4 cup brown sugar
1-1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1(12oz) can evaporated milk OR 1/2 cup regular milk
In your saucepan, combine the pumpkin,brown sugar, cinnamon, cloves, and salt.
Heat and stir over medium heat just til mixture comes to a sputtering boil.
Turn down to a simmer and keep stirring for 3-5 minutes until the pumpkin mixture has thickened somewhat and is shiny.
Pour into a large bowl and mix in the milk and than add the eggs one at a time.
Stir, or beat with mixer, while you are adding the milk and eggs.
Pour the custard into the casserole dish and bake for 45-50 minutes or into the individual custard dishes and bake for 30 minutes.
Check after 30 minutes for the casserole or 25 minutes for the custard dishes. Insert the tip of a knife into the center of the custard and if done, the knife will come out clean. It will be wet but have no custard clinging to it.
Since there is no crust for any of the liquid from the filling to absorb, there may be some liquid rise to the top of the custard.
This is normal.
It may go away during baking and it may not.
If it doesn’t and you don’t want it there, when the custard is cool blot the top of it with a paper towel.