Above is one of the recipes I consulted when I made my “pie” today….but I added some things, like cocoa (2 tbsp?), caramel syrup (two capfuls), allspice (1-2 tsp), nutmeg (fresh grated), powdered ginger, wheat germ (2-3 tbsp), a touch of flour, and I used regular canned evaporated milk and mostly whole eggs (one yolk went to my dog), and I used 2 cans of organic pumpkin. For topping, I mixed butter and oil and brown sugar in with some low fat granola (I started out thinking healthy but I subverted this intention halfway through), and chopped walnuts and I’m baking that separately from the custard in a glass dish….will add it later, and maybe broil it a few minutes once it’s on the custards, to get it crispier. I filled one 8×8 oiled glass dish, two ramekins (to sample it before I bring it to a potluck) with the custard mixture. We’ll see how it turns out.
I think next time I will dissolve the cocoa with milk and sugar and swirl it in at the end to create a swirly chocolate design in the custard…..