Taste of Home’s pumpkin custard recipe calls for solid-pack pumpkin, eggs, half-and-half, brown sugar and pumpkin pie spice. The custard features a topping made from chopped pecans, butter and brown sugar.
To make Taste of Home’s pumpkin custard, grease four 10-ounce custard cups, and then combine one 15-ounce can of solid-pack pumpkin, two eggs, 1 cup of half-and-half and 2/3 cup packed brown sugar in a large bowl. Add 1 1/2 teaspoons of pumpkin pie spice and 1/2 teaspoon of salt. Beat the ingredients until the mixture is smooth, and then pour it into the prepared custard cups.
Place the custard cups on a 13-inch by 9-inch baking pan. Pour hot water to a depth of 1 inch around the cups. Bake the cups uncovered in an oven heated to 350 degrees for 20 minutes.
To make the topping, combine 1/4 cup of packed brown sugar with 1/4 cup of chopped pecans and 1 tablespoon melted butter. Sprinkle the topping over the custard, and then bake for 30 to 35 minutes longer. Check for doneness by inserting a knife into the center of a custard cup; if the knife comes out clean, it’s time to remove the custard from the oven.
Serve the custard warm or chilled, as desired. Top with ground cinnamon or whipped cream. Store unused custard in the refrigerator.