It's Pumpkin Time!

I adore pumpkin pie, and to be truthful, I like a good, flaky pie crust, too...but it's all about the filling, so I went hunting for a good pumpkin custard recipe and found one on Taste of Home. Go ahead, use more spice if you want...I did.
Pumpkin Custard Recipe

Pumpkin Custard Recipe photo by Taste of Home

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

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

Ingredients10 50 60

• 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.

Nutritional 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.