The following recipe for Pumpkin Custard was kindly sent to us by SirvivalBlog reader Bear. She notes: “It tastes like dessert but it’s healthy enough to serve for any meal. Pumpkin custard! I copied it from another homeschooling mama years ago and tweaked it. Her family often made it for breakfast, but my family prefers it chilled rather than warm, so I usually make it ahead of time, for lunch or dinner.” Ingredients 8 eggs (fresh, frozen, or reconstituted powdered) 1 large (29 oz) or 2 small (15 oz) cans pumpkin puree (NOT pumpkin pie mix) 1/2 – 3/4 cup …
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