How To Make Pumpkin Custard
Lovers of fall desserts will appreciate the richness of this pumpkin custard. This creamy dessert is topped with crunchy pecans and brown sugar.
Serves:
Ingredients
- 15ozsolid pack pumpkin,(1 can)
- 2eggs
- 1cuphalf and half
- ⅔cupbrown sugar,packed
- 1½tsppumpkin pie spice
- ½tspsalt
For Topping:
- ¼cupbrown sugar,packed
- ¼cuppecans,chopped
- 1tbspbutter,melted
- whipped cream,ground cinnamon and chopped pecans, optional
Instructions
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Preheat oven to 350 degrees F.
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In a large bowl, beat together the first six ingredients. Pour into 3 greased 10-oz cups.
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Place cups in a 9×13-inch baking pan; pour hot water around cups to a depth of 1 inch. Bake for 20 minutes.
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Meanwhile, combine brown sugar, pecans and melted butter. After the custard has baked for 20 minutes, sprinkle over the top and bake an additional 35 to 40 minutes longer or until a knife inserted in the center comes out clean.
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Serve warm or chilled; top with whipped cream, cinnamon and more chopped pecans if desired. Store in the refrigerator.
Nutrition
- Calories: 444.93kcal
- Fat: 22.03g
- Saturated Fat: 9.74g
- Trans Fat: 0.17g
- Monounsaturated Fat: 8.12g
- Polyunsaturated Fat: 2.83g
- Carbohydrates: 58.08g
- Fiber: 1.63g
- Sugar: 50.87g
- Protein: 8.30g
- Cholesterol: 146.66mg
- Sodium: 476.15mg
- Calcium: 180.24mg
- Potassium: 725.97mg
- Iron: 2.39mg
- Vitamin A: 760.69µg
- Vitamin C: 13.77mg
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