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
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
- 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
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- 1 tablespoon butter, melted
- Whipped cream and ground cinnamon, optional
- 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.