Cinnamon-pumpkin Custard

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 cup canned pumpkin
• 1/2 cup egg beaters egg substitute or 2 slightly beaten eggs
• 1/3 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1 (12 ounce) can evaporated milk (1-1/2 cups, it can be fat free)
• 1/4 cup granulated sugar

Recipe

• 1 in a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice.
• 2 stir in evaporated milk and pour into a 9-inch quiche dish.
• 3 bake in a 300 degree f oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
• 4 cool on a wire rack.
• 5 cover and chill for at least 2 hours or up to 24 hours.
• 6 before serving: let custard stand at room temperature for 20 minutes.
• 7 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.
• 8 do not stir!.
• 9 once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, now stirring as needed with a wooden spoon.
• 10 quickly drizzle caramelized sugar over the custard.
• 11 serve immediately.