<<Disclaimer: Verify this information before applying it to your situation.>>

Here's a GF favorite with the small celiacs in our house:

Mix together:

1 15 ounce can of pumpkin (Libbys used to say that it was 16 ounce, now
it's been shrunk?)
8 ounces evaporated milk
        (caution - the standard can of evaporated milk is 12 ounces, so
if you put in a whole   can, you'll have to jigger everything else.
 I use the surplus milk for bread machine       recipes.)
2 eggs
3/4 cup Sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves

Pour into custard cups
        (if yours are as big as mine, that will be 6 custard cups - if
you don't have custard cups,    coffee mugs will do, but only fill
it up 2.5" from the bottom or less - if you completely fill     up
the cup, the top will cook and the bottom will be pretty fluid - yech!)


Microwave 13 minutes at 50% power (medium on my microwave)
Microwave 6 minutes at 25% power (medium low on my microwave)
        (original instructions - nuke for 18 minutes @ 50% power)

When the custard is done, a knife stuck into the custard halfway between
the edge and the center will come up clean.

I like it cold, my spouse likes to warm it for 20 seconds to round out
the flavors.

My younger children like to eat it for afternoon snack - one with a
spoon, the other with her fingers.  It's also a popular bribe ("finish
your dinner and you can have some Pumpkin Custard")

It's a quick recipe, can be done with a whisk (although I prefer the
mixer) and can be cooking in the nuker while doing other chores (a big
plus in this household!)  I'll sometimes mix up a batch at night while
doing chores, leaving the fridge stocked for the little GF kids for the
next day.

I have a casein free adaptation for this recipe, but it's not quite the
same.

Regards,

John E. Cornell - Rockville, MD
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