Cinnamon Pumpkin Custard

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This creamy custard is the ultimate fall dessert. Serve it at your next dinner party or as a sweet ending for a romantic dinner for two. It has a 2-24 hr chill time.

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Steps

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In a medium bowl combine pumpkin , eggs , brown sugar , cinnamon , and allspice.

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Stir in evaporated milk and pour into a 9-inch quiche dish.

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Bake in a 300 degree f oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.

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Cool on a wire rack.

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Cover and chill for at least 2 hours or up to 24 hours.

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Before serving: let custard stand at room temperature for 20 minutes.

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Meanwhile , for caramelized sugar , in a heavy 8-inch skillet heat the granulated sugar over medium-high heat until sugar begins to melt , shaking skillet occasionally to heat sugar evenly.

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Do not stir !.

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Once sugar starts to melt , reduce heat to low.

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Cook about 5 minutes more or until all of the sugar is melted and golden , now stirring as needed with a wooden spoon.

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Quickly drizzle caramelized sugar over the custard.

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Serve immediately.

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Ingredients

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canned pumpkin, egg beaters egg substitute, brown sugar, ground cinnamon, ground allspice, evaporated milk, granulated sugar