Meriweather
Being a Nana is my superpower
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- Mar 31, 2002
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* Exported from MasterCook *
Crunchy Pecan Pumpkin Custard
Recipe By :Better Homes and Gardens
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
16 ounces canned pumpkin
12 ounces evaporated milk
3/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1/4 teaspoon orange peel -- finely shredded
4 ounces Cool Whip -- thawed
1/4 cup packed brown sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter
1/2 cup pecans -- coarsely chopped
In a medium mixing bowl beat eggs lightly with rotary beater or whisk.
Stir in pumpkin, milk, 3/4 cup brown sugar, pumpkin pie spice, vanilla and 1/4 tsp. orange peel.
Fold in container of whipped topping.
Pour pumpkin mixture into 12 -6 oz. custard cups or one 2 quart square baking dish.
Bake at 350 degrees until sides just start to set, allowing 20 minutes for cups and 45 minutes for dish.
Meanwhile, for topping: In a small mixing bowl combine 1/4 cup brown sugar, flour, cinnamon and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Set aside.
Sprinkle custards with topping.
Bake 10-15 minutes more or until knife inserted near center comes out clean. Serve warm.
Crunchy Pecan Pumpkin Custard
Recipe By :Better Homes and Gardens
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
16 ounces canned pumpkin
12 ounces evaporated milk
3/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1/4 teaspoon orange peel -- finely shredded
4 ounces Cool Whip -- thawed
1/4 cup packed brown sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter
1/2 cup pecans -- coarsely chopped
In a medium mixing bowl beat eggs lightly with rotary beater or whisk.
Stir in pumpkin, milk, 3/4 cup brown sugar, pumpkin pie spice, vanilla and 1/4 tsp. orange peel.
Fold in container of whipped topping.
Pour pumpkin mixture into 12 -6 oz. custard cups or one 2 quart square baking dish.
Bake at 350 degrees until sides just start to set, allowing 20 minutes for cups and 45 minutes for dish.
Meanwhile, for topping: In a small mixing bowl combine 1/4 cup brown sugar, flour, cinnamon and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Set aside.
Sprinkle custards with topping.
Bake 10-15 minutes more or until knife inserted near center comes out clean. Serve warm.