Pumkin Custard

Prep Time: 15minutes minutesCook Time: 50minutes minutes Servings: 4 Calories: 524kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
Pumpkin Custard
▢one 15 ounce can pumpkin puree
▢2 large eggs beaten
▢1 cup heavy cream
▢1 teaspoon vanilla
▢2/3 cup packed brown sugar
▢1-1/2 teaspoons pumpkin pie spice
▢1/2 teaspoon salt
Brown Sugar Pecan Topping
▢1/4 cup packed brown sugar
▢1/4 cup chopped pecans
▢1 tablespoon salted butter melted
▢4 servings whipped cream
▢cinnamon for dusting
Instructions
Preheat your oven to 350 °F. Grease four 8 or 10 ounce capacity ramekins or custard baking cups and set aside.
In a large bowl, combine the seven ingredients for the custard. Mix until fully combined and smooth. Pour into the prepared baking cups.

Place the filled ramekins in a 13×9-in. baking pan.
Carefully pour hot water around cups until there is an inch of water in the pan.

Bake the custards for 30 minutes then prepare the topping.
For topping, combine the brown sugar, pecans and butter together until combined.
Sprinkle the topping over the custards, dividing evenly between the four.

Bake for another 20-30 minutes until a knife inserted in the center comes out clean.
Remove from the oven and remove from the water and place on a baking rack,
Serve warm or cold, topping each custard with whipped cream and a light sprinkle of cinnamon on top.
Notes
Do not use pumpkin pie filling, you have to use plain pumpkin puree.
You can make this serve 6-8 people by using smaller ramekins if desired

Nutrition
Calories: 524kcal | Carbohydrates: 53g | Protein: 5g | Fat: 34g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 389mg | Potassium: 187mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1143IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg