Ingredients for Cinnamon Pumpkin Custard
- Canned Pumpkin
- Egg Beaters Egg Substitute
- ¾ cup packed light brown sugar
- Ground Cinnamon
- Ground Allspice
- 1 (12 ounce) can evaporated milk
- ½ cup granulated sugar
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How to Make Cinnamon Pumpkin Custard
- Preheat oven to 300°F (150°C).
- In a medium bowl, whisk together 1 (15 ounce) can pumpkin puree, 4 large eggs, ¾ cup packed light brown sugar, 2 teaspoons ground cinnamon, and ½ teaspoon ground allspice until well combined.
- Gently stir in 1 (12 ounce) can evaporated milk.
- Pour the mixture into a greased 9-inch quiche dish or pie plate.
- Place the dish in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the quiche dish (this creates a water bath for even baking).
- Bake for 40-45 minutes, or until a knife inserted near the center comes out clean.
- Remove from the oven and let cool completely on a wire rack.
- Cover and chill for at least 2 hours, or up to 24 hours for optimal flavor.
- **For the Salted Caramel Drizzle:** In a heavy 8-inch skillet, heat ½ cup granulated sugar over medium-high heat. Do not stir!
- Swirl the pan occasionally until the sugar begins to melt and turn a light amber color. Reduce heat to low.
- Continue to cook, swirling occasionally, until the sugar is completely melted and a deep golden amber color (about 5 more minutes).
- Remove from heat and carefully stir in 2 tablespoons of heavy cream (it will bubble vigorously!). Stir until smooth.
- Stir in ¼ teaspoon of sea salt.
- Let the caramel cool slightly before drizzling over the chilled custard.
- Let the custard sit at room temperature for about 20 minutes before serving. Serve immediately after drizzling with caramel.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
86g
Fat
13g
Carbs
9g
