Thursday, November 4, 2010

Vintage dessert recipe: pumpkin custard

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?


Add your link below if you want to join in on the vintage fun with a recipe of your own.

Enter my latest giveaway, the Clinton St. Baking Company Cookbook.

Here's a great vintage dessert recipe for your holiday table, or anytime.

For anyone watching their waistline during the Thanksgiving or Christmas season, there is no need to forego desserts all together. This vintage custard recipe is very much like pumpkin pie without the crust which will save calories, and it's also great for those with wheat allergies. If you are still looking to cut down on calories, it's easy to substitute the whole milk for 2% or non-fat, and use just a bit less sugar. Of course remember that most important is moderation. This custard serves 6, not 1. ;-)

Have fun, eat dessert. 

Pumpkin Custard
pumpkin custard
Flickr/elana's pantry
Pumpkin Custards
1 cup cooked pumpkin, fresh or canned
1 1/2 cups milk, scalded
1/4 teaspoon salt
1/8 teaspoon allspice
3/4 cup sugar
3 eggs, slightly beaten
1/4 teaspoon nutmeg

Combine pumkin, sugar, salt. spices, and eggs. Add milk slowly, stirring constantly. Pour into well-oiled custard cups. Set in pan of warm water. Bake in moderate oven (375 F.) until an inserted knife comes out clean. Serve with whipped cream. 6 servings. Mrs. Herbert Kleis, Lackawanna, N.Y.


  1. This sounds great to me. I could totally do pumpkin pie without the crust, especially since it cuts out so much of the fat content!

  2. Thanks Melissa. You're right, there won't be any butter, shortening or margarine from the crust either. Definite bonus! :-)


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