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Pumpkin Custard Squares

A lot of the ladies here on the East Valley Moms Blog contributor team are die hard pumpkin spice fans. I wouldn’t call myself a die hard, but I do love pumpkin pie! So,
remember last fall when they declared a “pumpkin crisis?” Well, just like the chocolate crisis, coffee crisis, and cork {and pork} crisis before it, nothing happened. Grocery stores didn’t run out of pumpkin. I however, did run out and buy 10 cans of pumpkin and just to be safe, 10 cans of evaporated milk, you know so I could make 10 pumpkin pies throughout the year.

Pumpkin Custard Squares

That never happened, but I did manage to find some delicious pumpkin recipes including these Pumpkin Custard Squares. They are so good! If you volunteer to make the dessert this Thanksgiving, you can make these, a little twist on the traditional pie, a little creamier, and a little more delicious. I said it! But they really are that good and the ginger snap crust is ah-mazing!

Pumpkin Custard Squares
Serves 12
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293 calories
42 g
49 g
12 g
5 g
6 g
106 g
213 g
25 g
0 g
5 g
Nutrition Facts
Serving Size
106g
Servings
12
Amount Per Serving
Calories 293
Calories from Fat 110
% Daily Value *
Total Fat 12g
19%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 49mg
16%
Sodium 213mg
9%
Total Carbohydrates 42g
14%
Dietary Fiber 3g
11%
Sugars 25g
Protein 5g
Vitamin A
30%
Vitamin C
1%
Calcium
13%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Crust
  1. 2 cups crushed ginger snaps (about 36 cookies)
  2. 6 Tbsp unsalted butter, melted
  3. 1 Tbsp granulated sugar
Filling
  1. 2 Tbsp cornstarch
  2. 2 Tbsp granulated sugar
  3. 1 can {12 oz} evaporated milk
  4. 1 egg
  5. 1 can {15 oz} solid-pack pumpkin {not pie mix}
  6. 2/3 cup packed dark brown sugar
  7. 1 tsp pumpkin pie spice
  8. ¼ tsp salt
  9. Whipped Cream
Instructions
  1. Heat oven to 350°. Grease a 9x9x2 inch pan.
Crust
  1. In a bowl, combine cookie crumbs, melted butter and sugar.
  2. Stir until combined.
  3. Press into bottom of prepared pan.
  4. Refrigerate while making filling.
Filling
  1. In a saucepan, whisk cornstarch and sugar.
  2. Stir in milk and egg.
  3. Cook, stirring constantly, over medium heat until smooth, steaming and slightly thickened, about 4 minutes.
  4. In a large bowl, blend pumpkin, brown sugar, pumpkin pie spice and salt.
  5. Whisk in milk mixture.
  6. Pour over crust; transfer to oven.
  7. Bake at 350° for 50 minutes or until center is set.
  8. Cool.
  9. Serve with dollop of whipped cream.
Notes
  1. Are you a pumpkin spice addict?
Adapted from The Family Circle
beta
calories
293
fat
12g
protein
5g
carbs
42g
more
Adapted from The Family Circle
East Valley Moms Blog http://www.citymomsblog.com/

 

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