Pumpkin Custard Recipe

Pumpkin Custard Recipe
Photo by: Taste of Home
Rating

100% would make again

THIS DESSERT is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut

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  • 4 Servings
  • Prep: 10 min. Bake: 50 min.

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 2 eggs
  • 1 cup half-and-half cream
  • 2/3 cup packed brown sugar
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1 tablespoon butter, melted
  • Whipped cream and ground cinnamon, optional

Directions

  • In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups.
  • Place in a 13-in. x 9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes.
  • For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 422 calories, 17 g fat (7 g saturated fat), 144 mg cholesterol, 410 mg sodium, 61 g carbohydrate, 5 g fiber, 8 g protein.

Pumpkin Custard published in Reminisce November/December 1998, p45

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Reviews for Pumpkin Custard (3)

Pumpkin Custard Recipe

Pumpkin Custard

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Oct. 22, 2009 by schreiber

To make a crustless Pumpkin Pie, simply add 2 T of sifted Corn Starch to the recipe on the can per pie. Spray your 9" square pan(s), and bake as directed. It's excellent! Hint: Unsifted Corn Starch will clump in your batter.

Reviewed on May. 29, 2009 by eileenmcvea

what is solid pack pumpkin

Reviewed on May. 12, 2009 by msitaly83

This is dessert is the best! It's like eating a pumpkin pie without the crust. The topping is also great, but it would do fine without it, too. I love to bake with pumpkin, and I've already made this twice. A definite winner!

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