Pumpkin Custard
Reminisce
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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
SERVINGS: 4
CATEGORY: Dessert
METHOD: Baked
TIME: 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 mixing 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.