Total TimePrep: 10 min. Bake: 50 min.
i have been using this recipe for years now. its the best ever and has never failed me. its so easy to make. i have even put it in a pie crust to make pies and tarts. its wonderful!!!!
THIS CUSTARD IS SO GOOD I CAN'T BELIEVE IT! I used whipping cream (had it on hand) and instead of making the nut topping (can't eat nuts) I used crushed Heath Bars as the topping. Put it on immediately when custards came out of the oven. Froze some of them wrapped in foil then microwave-thawed them (25 seconds) and they were every bit as good. These would make such perfect substitutes for pumpkin pie at Thanksgiving -- a real treat.
We used the pumpkin that was cut out from the Haloween pumpkins .... cooked and drained. Also substituted walnuts for pecans because that's what I had on hand. Used 8 oz custard cups. Turned out great ! Definitely will make again but next time will run theumpkin through the blender to make smoother ... it was just a tad stringy.
I don't have custard cups but have 4 oz ramekins, could I use these instead?
Super easy and really good. Great for gluten free diets. I used low fat buttermilk and it gave it a nice tangy flavor. The topping is yummy but not necessary. I had to make a second batch, it was so good. I agree...whipped cream really tops it off.
My teen boys fought over the last one. They both made a suggestion for next time: use an oatmeal topping. I just made it a second time and its better! top with whipped cream & toasted pecans .
Can't get much easier....lovely!
This was amazing!
As the pumpkin custard was baking, my daughter walked in and said it was "so amazing" she wanted to take it to her boyfriend's house. I had to immediately make another custard, with heavy cream instead of half-and-half. I also used cinnamon, ginger, cloves, and allspice instead of pumpkin pie spice. It's all good!