Pumpkin Custard is like eating a Pumpkin Pie without the crust. It's a perfect Thanksgiving dessert alternative.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 5 minutes
Yield: 5 - apprx. 1/4 cup servings
Ingredients:
- 1 cup canned or pureed fresh cooked pumpkin
- 1 egg
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon*
- 1/4 teaspoon freshly ground nutmeg*
- 1/4 teaspoon ground allspice*
- 1 tablespoon hot water
- 1 cup evaporated milk
- Optional: whipped cream
Preparation:
Prepare a bain-marie (water bath) by placing a large roasting pan with 1-inch deep of hot water from sink in oven. Turn oven on. Set temperature at 325 degrees F. Lightly grease 5 custard cups. In a large bowl, mix pumpkin, egg, brown sugar, salt and spices with hot water until thick and combined. Stir in evaporated milk. Pour filling into prepared custard cups. Carefully, place custard cups in prepared water bath. Bake for 40 minutes or until set. Serve warm topped with a dollop of whipped cream and sprinkled with freshly grated nutmeg.
