Spicypumpkincustardcups Recipes

PUMPKIN CUPS

Pumpkin Cups image

This recipe comes from Libby's "The great pumpkin cookbook". It taste just like Libby's pumpkin pie without the crust. I make it even lower in fat by using skim evaporated milk. I have tried using egg substitutes, but the custard doesn't set as firmly as with the whole eggs. If you like Libby's pumpkin pie, you will surely like these individual little servings. Remember fresh quality spices make all the difference.

Provided by Naturalbohemian

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 eggs, slightly beaten
1 (16 ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12 -13 ounce) can evaporated milk or 1 1/2 cups half-and-half

Steps:

Preheat the oven to 350 degrees.
Mix all the ingredients in the order given; pour into eight 6oz. greased custard cups (I thoroughly spray with non stick spray, it's easier).
Set the custard cups in a shallow pan; fill the shallow pan with hot water (about half way up the custard cups).
Bake 45 to 50 minutes, or until knife inserted in center of the pumpkin custard comes out clean.
Chill; top with whipped cream and slivered crytallized ginger, if desired.
(Though not as decadent as whipped cream and crytallized ginger, I sprinkle the custards with toasted wheatgerm while still hot, then I let them cool. Very tasty, very healthy, though probably not too convincing to some).

Nutrition Facts : Calories 164, Fat 4.5, SaturatedFat 2.4, Cholesterol 65.2, Sodium 208.8, Carbohydrate 27.1, Fiber 0.5, Sugar 19.6, Protein 5.1

PUMPKIN SPICE CUSTARD

Pumpkin Spice Custard image

We love this traditional Crock-Pot pumpkin spice custard. The added espresso powder gives it a latte effect! —Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Categories Desserts

Time 6h10m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 can (29 ounces) pumpkin
1-1/2 cups sugar
1 can (12 ounces) evaporated milk
4 large eggs, room temperature, lightly beaten
1 tablespoon pumpkin pie spice
1 tablespoon instant espresso powder
1 teaspoon salt
Gingersnap cookies, crushed
Whipped cream, optional

Steps:

Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil; roll up lengthwise to make a 1-in.-thick roll. Shape into a ring; place in slow cooker to make a rack., Whisk together first 7 ingredients. Transfer to a greased 2-qt. baking dish; set aside. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the baking dish onto foil rack, not allowing sides to touch slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. , Cook, covered, on low 6-7 hours or until a thermometer reads 160°. Remove baking dish from slow cooker using sling. Top with crushed gingersnap cookies and, if desired, whipped cream.

Nutrition Facts : Calories 280 calories, Fat 6g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 381mg sodium, Carbohydrate 52g carbohydrate (46g sugars, Fiber 3g fiber), Protein 7g protein.

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