PUMPKIN PECAN CUSTARD
My family loves pumpkin pie flavor, but this is a delicious, creamy, healthier alternative-and we don't miss the crust at all. It firms up as it cools. -Abby Booth, Coweta, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 9 ingredients. Transfer to eight 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. boiling water to pan. Bake, uncovered, at 325° for 20 minutes., Meanwhile, for topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over custards. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean., Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate at least 4 hours.
Nutrition Facts : Calories 213 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 160mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
PUMPKIN CUSTARDS WITH BRITTLE TOPPING
Smooth pumpkin-egg custard with crunchy peanut brittle topping makes a light, creamy dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Spray 6 (6-oz) custard cups or ramekins with cooking spray.
- In blender, place all ingredients except peanut brittle. Cover; process on high speed just until smooth. Pour mixture evenly into custard cups. Place cups in 13x9-inch pan; place pan in oven. Carefully pour very hot water into pan to within 1/2 inch of tops of cups.
- Bake 45 minutes or until knife inserted halfway between center and edge comes out clean. Carefully transfer cups from water to cooling rack using tongs; cool completely.
- Cover; refrigerate at least 8 hours. Sprinkle each custard with 2 teaspoons peanut brittle before serving.
Nutrition Facts : Calories 310, Carbohydrate 54 g, Fiber 2 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg
PUMPKIN CUSTARD
This is not a particularly sweet dessert, but it is creamy. The recipe calls for cream, but I use half-and-half. Much of the creaminess comes from the pumpkin puree. This is great with coffee, but better with a nice port. Serve with a dollop of whipped cream.
Provided by Chardonnay Queen
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
- Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
- Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
- Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.
Nutrition Facts : Calories 211 calories, Carbohydrate 27.7 g, Cholesterol 148.5 mg, Fat 8.8 g, Fiber 2.2 g, Protein 6.4 g, SaturatedFat 4.6 g, Sodium 618 mg, Sugar 21.3 g
PUMPKIN CUSTARD WITH PECAN-GINGER TOPPING
A lower carb twist on a Thanksgiving tradition. No crust! And a tasty pecan and candied ginger streusel topping. I buy candied ginger already cute in bits.
Provided by Mikekey * @Mikekey
Categories Puddings
Number Of Ingredients 18
Steps:
- Preheat oven to 325F. Coat two 8-oz custard cups or small casseroles with nonstick cooking spray.
- In a bowl, beat the egg and stir in 1/4 cup brown sugar, vanilla, salt, 1/4 teaspoon ground cinnamon, allspice, ginger and nutmeg.
- Mix in pumpkin and evaporated milk.
- Divide evenly between the 2 prepared dishes.
- Bake for 20 minutes.
- For the Topping: Combine 1 tablespoon brown sugar, flour and cinnamon in a small bowl. Cut in cold butter until crumbly. Stir in pecans and candied ginger.
- When custard has baked 20 minutes, sprinkle topping over each custard. Bake another 15 minutes, or until knife inserted in center comes out clean.
- Cool for 10 minutes if serving warm. Cool to room temperature otherwise. Serve topped with a dollop of whipped topping, if using.
PUMPKIN PECAN CUSTARD
What could be better than two timeless recipes combined? The taste of traditional pumpkin pie artfully blended with classic custard make for a charming union of flavours.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Custard: Preheat oven to 350 degrees F (180 degrees C). Lightly grease six 6-ounce (180 mL) ramekins and arrange on baking sheet.
- In a medium bowl or large glass measuring cup, beat eggs lightly with a fork. Add 2/3 cup (150 mL) brown sugar, cinnamon, vanilla, allspice, ginger, nutmeg and cloves. Stir in pumpkin puree until blended. Slowly stir in evaporated milk. Pour evenly into prepared ramekins.
- Bake in the preheated oven for 20 minutes.
- Topping: Meanwhile, in small bowl, combine 2 tablespoons (30 mL) brown sugar, flour and 1/4 teaspoon (1 mL) cinnamon. Add melted butter and stir in pecans.
- After baking custards for 20 minutes, remove from oven and sprinkle nut mixture evenly over custards and bake for an additional 15 minutes or until a knife inserted near the centre comes out clean.
- Transfer to rack to cool. Serve warm or chilled with a dollop of whipped cream, if desired.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 40.5 g, Cholesterol 100.7 mg, Fat 7.4 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 2.4 g, Sodium 248 mg, Sugar 35.4 g
PUMPKIN CUSTARD WITH CRUNCHY PECAN TOPPING
This is another recipe from Southern Living Christmas cookbook. These used to be my favorite cookbooks until recipezaar. A cross between pumpkin pie and pudding with a wonderful crunchy topping.
Provided by nascarmom
Categories Dessert
Time 1h
Yield 8 4 oz. custards, 8 serving(s)
Number Of Ingredients 14
Steps:
- Stir together first 11 ingredients in a large bowl.
- Pour mixture evenly into 8 lightly greased 4 oz. ramekins or custard cups.
- Place in a large roasting pan; add hot water to depth of 1".
- Bake uncovered, at 325 degrees for 55 minutes.
- Meanwhile melt butter in a large skillet over medium heat. Add pecans and 1/2 cup sugar. Cook, stirring constantly 6 minutes or until sugar is dissolved and mixture is golden brown. Pour onto a parchment paper lined pan and spread evenly. Cool completely; break into small pieces and set aside.
- Remove ramekins from water; cool slightly on wire rack. Cover and chill up to 24 hours if desired.
- To serve: Top each custard with pecan topping. Whip cream would be wonderful on top also.
Nutrition Facts : Calories 403.7, Fat 25.1, SaturatedFat 10.1, Cholesterol 98.7, Sodium 218.2, Carbohydrate 44.6, Fiber 1.7, Sugar 39.6, Protein 3.9
RICH PUMPKIN CUSTARD
"When I was on a low-fat diet, I couldn't bear the thought of celebrating Thanksgiving without my favorite pumpkin pie," explains Fort Wayne, Indiana's Mary Alice Dick. "So I altered the ingredients and created this thick pudding instead. Now I can enjoy the dessert throughout the year."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups. , Place the cups in a 13x9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chill.
Nutrition Facts : Calories 125 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 220mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN CUSTARD
This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.
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