Pumpkin Custard

Since I had another can of pumpkin, I decided to try this recipe. If you need an easy last minute Thanksgiving dessert, then you should make this recipe. It taste a lot like the filling of a pumpkin pie. My husband said this recipe was awesome. Awesome! He really loved it. The recipe is cooked and then it chills in the refrigerator which makes it really nice to make for Thanksgiving. The original recipe had a cranberry topping but I topped mine with whip cream and a sprinkle of cinnamon.

Pumpkin Custard
1 (15 oz.) can of pumpkin purre
1/2 cup light brown sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1 cup half & half cream
2 large eggs

Directions:

1. Preheat oven to 400 degrees F.
2. Spray 6 (2.5 inch) ramekins with nonstick baking spray. (A 9 inch pie pan can be used instead). Set aside.
3. In a large bowl, combine the pumpkin, brown sugar, pumpkin pie spice, salt, half & half, and eggs. Whisk to combine.
4. Evenly distribute the batter between the 6 small ramekins.
5. Bake the custard for 10 minutes.
6. Reduce the oven temperature to 350 degrees F.
7. Bake the custard for another 25 minutes or until the center doesn't jiggle.
8. Allow the custard to cool for 15 minutes.
9. Place the custards into the refrigerator and serve once chilled.

Recipe adapted from NY1 news. 

One year ago..................................I made Homemade Herb Butter.
Two years ago................................I made Smothered Pork Chops.
Three years ago.............................I made Cheesy Potato Gratin.

Did you already know....................
-Pumpkins belong to the cucurbits family. 
-In America, Illinois, Ohio, Pennsylvania, and California produce the most pumpkins. 
-In Colonial America, pumpkin was used in the crust and not as a filling.