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Pumpkin Custard Recipe

Submitted by RecipeTips.com

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Just like pumpkin pie but without the crust!

Pumpkin Custard Recipe (+)

Directions

Preheat oven to 400Â°.
Combine all ingredients except cereal and nuts in mixing bowl and stir thoroughly.
Pour into soufflÃ© dish or pie plate that has been sprayed with nonstick cooking spray.
Sprinkle with cereal.
Bake 35 minutes or until knife inserted in the center comes out clean.
Meanwhile, melt 4 tablespoons butter in a medium sized saucepan.
Add 3/4 cup of crushed pecans and 1/3 cup brown sugar.
SautÃ© over medium heat for 5 minutes.
Remove from heat and drain on a paper towel.
When soufflÃ© has cooled slightly, top with pecan mixture.
Serve warm with vanilla ice cream or whipped cream.

Container: 1 1/2 quart soufflÃ© dish or 9 inch pie plate

Cook Time: 10 minutes

Serving Description: 1 large spoonful

Servings: 8

Enter desired servings:

Ingredients

-		1/2 cup thawed apple juice concentrate
-		3 egg whites, beaten until soft peaks form
-		1 can pumpkin (15 oz)
-		12 ounces can of non-fat evaporated milk, scalded.
-		1/2 teaspoon ground ginger
-		1/2 teaspoon allspice
-		2 tablespoons sugar
-		1 teaspoon cinnamon
-		1/2 cup grape nuts cereal
-		4 tablespoons unsalted butter (1/2 stick)
-		1/3 cup brown sugar
-		3/4 cup pecans, crushed or chopped using a rolling pin or food processor

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