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Cinnamon-Pumpkin Custard

Makes: 6 servings
Prep 25 mins Chill 2 hrs to 24 hrs Bake 300°F 40 mins Stand 20 mins
Cinnamon-Pumpkin Custard
Ingredients
  • 1  cup  canned pumpkin
  • 1/2  cup  refrigerated or frozen egg product, thawed, 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 (1-1/2 cups)  evaporated milk
  • 1/4  cup  granulated sugar
Directions

1. In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice. Stir in evaporated milk. Pour into a 9-inch quiche dish.

2. 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.

3. 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, stirring as needed with a wooden spoon. Quickly drizzle caramelized sugar over the custard. Serve immediately. Makes 6 servings.

Nutrition Facts (Cinnamon-Pumpkin Custard)
  • Servings Per Recipe 6,
  • cal. (kcal) 181,
  • Fat, total (g) 4,
  • chol. (mg) 16,
  • sat. fat (g) 3,
  • carb. (g) 30,
  • Monosaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 28,
  • pro. (g) 6,
  • sodium (mg) 106,
  • Potassium (mg) 331,
  • calcium (mg) 182,
  • iron (mg) 1,
  • Milk () 1,
  • Starch () 2,
  • Medium-Fat Meat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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