
Pumpkin Custard
Ingredients
- 1 15 oz can pureed pumpkin
- 2 eggs
- 1 cup half and half
- 2/3 cup brown sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/4 cup brown sugar
- 1/4 cup chopped pecans
- 2 Tbs butter, melted
- Whipped cream
- Cinnamon
- Extra chopped pecans
Instructions
- Preheat the oven to 350 degrees F.
- In your mixer bowl, combine all of the custard ingredients and beat until well-blended. Pour the custard into greased individual oven-proof dessert ramekins. Place the ramekins in a larger 13 x 9 baking pan. Fill the pan with hot water, one inch high.
- Bake for 20 minutes.
- Meanwhile, assemble the topping. Mix the brown sugar, pecans, and melted butter together. After the custard has baked for 20 minutes, add the pecan topping on each serving. Place back in the oven and bake another 40 minutes, or until the custard is fully cooked through.
- Please note: if you bake this in one large dish like I did, the bake time will be much longer. It totaled nearly 1 1/2 hours for me.
- Serve warm or chilled. Top with whipped cream, a dash of cinnamon and extra pecans. Enjoy!
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