This past week I had the opportunity to teach a class on how to use powdered milk to a group of women from church. Magic Mix was naturally the way to go—I’ve been using all the recipes for years and thanks to this blog, I already have everything typed up. Making a handout was easy.
But I wanted to see if there was anything new to do with Magic Mix—if any new recipes had been created and posted—if I could somehow input the right key words that would conjure up something tasty. Fortunately, I found a good one, and even better, it’s all food storage.
Magic Pumpkin Custard
Makes 8 servings
1 cup Magic Mix
2/3 cup brown or white sugar
1 1/2 teaspoons cinnamon, or pumpkin pie spice
1/4 teaspoon salt
1 cup water
1 can (15 oz) pumpkin
2 eggs, beaten with a fork
Combine Magic Mix, sugar, spice, and salt in large bowl. Stir in water. Add
pumpkin and eggs. Stir to combine well. Pour into a greased 9-inch pie plate.
Bake at 350˚F for 45 to 55 minutes or until a knife inserted 1 inch from the
center comes out clean.
Reviews: I made this for about a dozen women from church, and my family enjoyed some after dinner, so we had a lot of people commenting. I think one lady didn’t care for it so much; Becky and few others really liked it, even better than the Magic Mix Banana Cream Pie which I also made for the class. That banana cream pie is to die for, in my opinion. This pumpkin custard tastes fine. (Do keep in mind that I’ve never been a huge fan of custards.)
However, I decided that if I was going to go to the effort of making a
custard in a pie plate, shouldn’t I just make a pie? I was planning to use a regular pie crust
(recipe below), but I noticed that I had enough homemade Nilla Wafer cookies to
use those to make the crust. So I did
that, baked it for 7 minutes, and then poured in the pumpkin custard. Unfortunately, the Nilla Wafers kinda get
lost in the baking. I think a regular
pie crust would taste much better.
Pie Crust
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup lard
6-7 tablespoons ice water
Combine flour and salt in a small mixing bowl. Cut in lard until mixture is crumbly. Add water 2 tablespoons at a time until a nice dough forms. You may not need the final tablespoon.
Divide dough into two balls. Roll each ball out between two sheets of waxed paper and use the waxed paper to help transfer the dough to the pie plate.
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