post thanksgiving dish

we had a great time over this past thanksgiving weekend. two turkey dinners. two rounds of pie. fun with loved ones. eating too much pie. lots of knitting and enjoying the flurries of snow. games, glasses of wine and antiquing.
we are home again and our kitty is glad. today was a day of tidying up the yard. tossing the pumpkins overboard out back, making stew ( i'll have to share that recipe soon ) and making pumpkin custards with some of the leftover pumpkin sitting in the refrigerator. here's the recipe to try.

      Pumpkin Custard

1 cup fresh or canned cooked pumpkin puree, drained
1 egg, beaten slightly
1/2 cup brown sugar, packed
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1 tbsp. warm Myer's rum
1 cup evaporated milk

Preheat oven to 325°F.Heat rum in microwave for 30 seconds until warm.

Combine pumpkin with egg, sugar, salt and spices blended to a paste with rum. Stir in milk, then pour mixture into custard cups.

Set cups in a shallow pan of hot water and bake in a preheated 325°F oven for 40 minutes or until a thin knife inserted in center of custard comes out clean.

from cooks.com