A little nervous making it, after reading review of it not setting but it worked fine. I did leave it in for the full cooking time and very slowly added the scalded milk so the eggs would not pre cook. I did put mine in a pie shell so I could take it to work easily and got great reviews. I also used two full small cans of pumpkin since I had no use for 1/2 a can of pumpkin. Tasted wonderful!

Custard is what custard is. Want a low fat version? Add gelatin. I love egg dishes, and autumn holiday fair! This recipe delivers!

I made pumpkin soup, basically. I followed the recipe exactly. There must be way too much milk, and eggs too, because after 50 minutes at 325 I could have ladled the ""custard"" out of the dish into a cup and drank it. Would never waste ingredients on this recipe again.