Pumpkin Crunch Custard Cooking method
Recipe using pumpkin
3 large eggs
1 can solid-pack pumpkin
1 can evaporated milk (not sweetened condensed milk)
3/4 cup brown sugar, packed
2 teaspoons pumpkin-pie spice
1 teaspoon vanilla
Beat eggs, then add remaining custard ingredients, blending well.
Pour into an ungreased 2-quart baking dish. Bake in a preheated 325
degree oven for 45 minutes or until sides start to set. Remove custard
from oven and sprinkle with topping (recipe follows). Bake 35 to 40
minutes longer or until knife inserted in center comes out clean.
Cool on wire rack. Serve warm or at room temperature with a dollop
of Cool Whip or vanilla ice cream. YUM! Refrigerate up to 5 days.
3 tablespoons brown sugar, packed
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
4 teaspoons butter or margarine, cut into small pieces
1/3 cup chopped pecans
Mix sugar, flour and cinnamon in a small bowl. With a pastry blender
or fork, cut in butter until mixture resembles very coarse crumbs.
Stir in pecans.
Your Pumpkin Crunch Custard is ready now
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