Pumpkin Custards

Serve these tasty pumpkin custards hot or cold. Topped with chopped nuts, they're a perfect fall dessert.

Ingredients:

• 3 eggs, slightly beaten
• 1 15oz can pumpkin
• 1 1/2 C whipping cream
• 2/3 C packed brown sugar
• 1 t pumpkin pie spice
• 1/2 t salt
• 1/3 C coarsely chopped pecans, toasted
• 1/4 C maple syrup

Directions:

Preheat oven to 350. In a large mixing bowl combine eggs, pumpkin, cream, brown sugar, pumpkin pie spice, and salt; mix well with a whisk. Divide mixture among eight 6-ounce custard cups. Place in a roasting pan. Pour hot water into pan around custard cups to a depth of 1-inch. Bake 45 to 55 minutes or until set. Remove cups from water. Cool slightly on a wire rack. In a small bowl combine chopped toasted pecans and maple syrup; spoon on top of warm custards. Serve warm or chilled.

Number of Servings: 8