Deluxe Pumpkin Custards 

 2 egg 

1 can )16 ouncec) pumpkin

1 cup light cream (20%)

3/4 cup paked brown shugar

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

Crunchy Pecan Topping (below)

1/8 teaspoon rum flavoring

1/4 cup frozen whipped topping, thawed 


Mix 1/4 cup chopped pecans, 1/4 cup packed brown sugar and 1 tablespoon butter or margarine, softened.

Timing Tips: If you want to serve at different times, Deluxe Pumpkin Custards can be served warm or cold. They will hold in refrigerator up to 48 hours.

After filling the custard cups, carefully place them in a 13x9x2-inch baking pan. 


To prevent spilling, pour hot water into the pan after placing it on the over rack.

Heat oven to 350°. Beat eggs, pumpkin, cream, brown shugar, pumpkin pie spice and salt until smooth. Pour into six-6-ounce custard cups. Place cups in baking pan, 13x9x2 inches; pour very hot water into pan to within 1/2 inch of tops of cups. Bake 20 minutes.

Prepare Crunchy Pecan Topping; sprinkle over custards. Bake until knife inserted halfway between center and edge comes out clean, 30 to 40 minutes. Pemove custard from hot water immediately after baking. Just before serving, stir rum flavoring into whipped topping; serve over pecan-topped custards.



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