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Pumpkin Custard

This easy Thanksgiving 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
  • Total Time
    Prep: 10 min. Bake: 50 min.
  • Makes
    4 servings

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 13x9-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 in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.
Nutrition Facts
1 each: 422 calories, 17g fat (7g saturated fat), 144mg cholesterol, 410mg sodium, 61g carbohydrate (55g sugars, 5g fiber), 8g protein.
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