Prep 25 mins
Cook 40 mins
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.
- 1 cup canned pumpkin
- 1⁄2 cup Egg Beaters egg substitute or 2 slightly beaten eggs
- 1⁄3 cup packed brown sugar
- 3⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground allspice
- 1 (12 ounce) can evaporated milk (1-1/2 cups, it can be fat free)
- 1⁄4 cup granulated sugar
- 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.
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.
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.