Pumpkin Custard ~ A Little Taste of Heaven

Autumn is here :) 
My very favorite season. Ok, it's not officially here but the cooler temps and changing color are here. 

In July our neighbor of 10 years, Grace (she's 97), was moved out of her home and is now living in an assisted living facility. It is heartbreaking to see her there but after she was found wandering down the street, not knowing where she was, it had to happen. 
I miss her dearly and visit her in her new home. 
Yesterday I took her to Cracker Barrel for lunch. She loved their root beer! 
Pumpkin Custard was advertised as dessert but I was full so I decided I should find a recipe and make it for dinner. 

Last night Lyndee and Tessa (3 yrs. old) came over for dinner. We've been neighbors for 5+ years and they are now like family. Aaron was out of town and couldn't be here. I brought out the Pumpkin Custard after dinner and Tessa devoured hers before the rest of us even started on ours! 
Yes, it's that good :) 
 It's so easy to make. It took maybe 5 minutes to prepare. I didn't have all the topping ingredients so just made the custard. So, so yummy :)

6 ingredients all thrown together ~ nice and simple

Ready for the oven ~ Do you see the steam from the hot water?

Dig In :)

Here's the recipe from Taste of Home:

Pumpkin Custard

*15 oz. solid-pack pumpkin

*2 eggs

*1 cup half and half

*2/3 cup packed brown suger

*1 1/2 tsp. pumpkin pie spice

*1/2 tsp. salt

Topping:

*1/4 cup packed brown sugar

*1/4 cup chopped pecans

*1 TB butter, melted

*whipped cream and ground cinnamon, optional

Directions:

• In a large bowl, combine the first 6 ingredients; beat until smooth. Pour into four greased 10 oz. custard cups.

• Place in a 9x13 baking pan; pour hot water around cups to a depth of 1 inch. Bake, uncovered , at 350* for 20 minutes.

• For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30 - 35 minutes longer or until a knife inserted near the center comes out clean. Serve warm or chilled; top with whipped cream and cinnaon if desired. Store in the refrigerator. 

~Cracker Barrel garnished their custard with a gingerbread cookie and caramel whipping cream sprinkled with cinnamon.

 

This is so easy to make ~ If you love pumpkin you should try it! Your taste buds will be eternally grateful :)

~JanMarie