Cinnamon-Pumpkin Custard

"This creamy custard is the ultimate fall dessert. Serve it at your next dinner party or as a sweet ending for a romantic dinner for two. It has a 2-24 hr chill time."
 
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Ready In:
1hr 5mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice.
  • Stir in evaporated milk and pour into a 9-inch quiche dish.
  • Bake in a 300 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
  • Cool on a wire rack.
  • Cover and chill for at least 2 hours or up to 24 hours.
  • BEFORE SERVING: let custard stand at room temperature for 20 minutes.
  • Meanwhile, for caramelized sugar, in a heavy 8-inch skillet heat the granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
  • Do not stir!.
  • Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, now stirring as needed with a wooden spoon.
  • Quickly drizzle caramelized sugar over the custard.
  • Serve immediately.

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Reviews

  1. Great simple to make dessert with no hassle. Made this with regular evaporated milk. The allspice gives this great flavor, just enough, and not overpowering. I also used eggs, rather than the egg subsitute, that's what I had on hand, and chilled for about 18 hours. The flavor was very nice, and we just loved this. Made for New Zaar Tag.
     
  2. I tried this with 2 eggs. It was easy but wasn't sweet or spiced enough for my tastes. For those that like a less sweet pumpkin pie you might like this. I also didn't end up using the topping which would have added sweetness but I burned my first batch and didn't feel like doing it over again. Made for the Holiday tag game.
     
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