Pumpkin Custard Recipe

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Just like pumpkin pie but without the crust!
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Update Servings
  • 1/2 thawed apple juice concentrate
  • 3 egg whites, beaten until soft peaks form
  • 1 can pumpkin (15 oz)
  • 12 can of non-fat evaporated milk, scalded.
  • 1/2 ground ginger
  • 1/2 allspice
  • 2 sugar
  • 1 cinnamon
  • 1/2 grape nuts cereal
  • 4 unsalted butter (1/2 stick)
  • 1/3 brown sugar
  • 3/4 pecans, crushed or chopped using a rolling pin or food processor
Container: 1 1/2 quart soufflé dish or 9 inch pie plate
  • Preheat oven to 400°.
  • Combine all ingredients except cereal and nuts in mixing bowl and stir thoroughly.
  • Pour into souffle 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.
  • Saute over medium heat for 5 minutes.
  • Remove from heat and drain on a paper towel.
  • When souffle has cooled slightly, top with pecan mixture.
  • Serve warm with vanilla ice cream or whipped cream.
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