Pumpkin Custard Recipe

Provided By
Just like pumpkin pie but without the crust!
Share this!
Facebook
Google+
Servings:
Update 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
Container: 1 1/2 quart soufflé dish or 9 inch pie plate
Directions
COOK
10 mins
READY IN
50 mins
  • Preheat oven to 400°.
  • Combine all ingredients except cereal and nuts in mixing bowl and stir thoroughly.
  • Pour into soufflé 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.
  • Sauté over medium heat for 5 minutes.
  • Remove from heat and drain on a paper towel.
  • When soufflé has cooled slightly, top with pecan mixture.
  • Serve warm with vanilla ice cream or whipped cream.
Similar Recipes
Pumpkin Puff
cinnamon
eggs
honey
salt
ginger
Pear and Apple Bread Pudding
cinnamon bread
eggs
ground cinnamon
large apple
large pear
Breakfast Bread Pudding
Rating of 5 out of 5.0 stars
apple juice
cinnamon
cinnamon
egg whites
raisins

Pumpkin Custard Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com