Baked Pumpkin Custard Recipe
"Try one of our easy and delicious Pumpkin Recipes online"
Baked Pumpkin Custard
1 (29-ounce) can pumpkin
2 cups hot milk
2/3 cup granulated sugar
1/4 teaspoon ground nutmeg
1 cup ginger snap cookie crumbs
4 tablespoons melted butter or margarine
2 teaspoons vanilla extract
1/3 cup toasted pine nuts
Beat together pumpkin, milk, sugar, nutmeg and eggs in a large bowl. Stir in
ginger snap crumbs, butter and vanilla.
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 degree F oven for 45 minutes or until custard
Serve at room temperature or chilled.
Makes 8 servings.