This time of year I start thinking of fall colors, smells and of course pumpkins!
As a young girl I loved pumpkin custard. I would scoop it out of the pie forget the crust and just eat it like that, oh so yummy!
So this morning I was in the mood to eat just that.
Nothing gets easier than this recipe.
2 cans of 15 oz.pumpkin
3/4 – 1 14 oz. can of sweetened condensed milk
2 teaspoons of vanilla
1/8 teaspoon of cinnamon
1/4 cup of half and half
dash of sea salt
mix well and place into a baking dish. Bake at 350 F for 45 minutes. Remove from oven to cool and then top with whipped cream or vanilla ice cream.