Dessert Recipes
Baked Pumpkin Custard
Yield: 8 servings
Ingredients
- 1 (29 ounce) can pumpkin
- 2 cups hot milk
- 2/3 cup granulated sugar
- 1/4 teaspoon ground nutmeg
- 4 eggs
- 1 cup ginger snap cookie crumbs
- 4 tablespoons melted butter or margarine
- 2 teaspoons vanilla extract
- 1/3 cup toasted pine nuts
Instructions
- Beat together pumpkin, milk, sugar, nutmeg and eggs in a large bowl. Stir in ginger snap crumbs, butter and vanilla extract.
- Butter eight 10-ounce baking cups. Spoon pumpkin mixture into cups; sprinkle tops with pine nuts.
- Place cups in a large shallow baking pan filled with hot water deep enough to half immerse cups.
- Bake in a 350 degrees F oven for 45 minutes or until custard is set.
- Serve at room temperature or chilled.
Attribution
Posted by tgraddy at Recipe Goldmine May 30, 2001.