Hurricane Sandy just put us through a scary few days. We spent Tuesday night with gusts of wind rattling the windows and the sounds of sirens echoing in the darkness. Twitter was ablaze with devastating pictures and nerve-rattling rumors--at one point the New York Stock Exchange was reportedly under three feet of water. That turned out to be a falsehood, but much of the city was flooded terribly. Large numbers of people are still without power and all of the city is without its mass-transit lifeblood. But thanks to the hard work of the police and fire departments, and the good management of the mayor's office and the dedication of the city's employees, it wasn't as bad as it could have been. And it is almost Halloween. Pinta wanted the mouth wanted the mouth of the Jack O' Lantern to say "Boo!" Like everyone over the past few days, I did the best I could. And here is something sweet, if that's what you need now.
Quick and Easy Pumpkin Custard Dessert
- one 15 oz. can pumpkin
- 2/3 cup 1% milk (or whole or skim)
- 2 eggs
- 1 t cinnamon
- 1/2 t nutmeg
- 1/4 t ginger
- 1/4 t cloves
- 1/4 t salt
- ¼ cup sugar
Combine all the ingredients in a 9-inch pie or tart dish. Or use individual ramekins. This will probably make about twelve, three-inch ramekins.
Bake approximately 30 minutes in oven at 350 degrees. Let cool 10-15 minutes. Garnish with whipped cream.