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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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 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:
1. In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups.
2. 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.
3. 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.
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