(Scroll down to see more pumpkin dessert recipes
Ingredients:
- 3 cups half-and-half
- 6 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup molasses
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 cups puréed pumpkin, or about 1 1/2 cans
- Whipped topping or sweetened whipped cream
Preparation:
Butter a shallow 2-quart baking dish. In a small saucepan, bring half-and-half to a simmer; set aside. In a medium mixing bowl, beat eggs, sugar, molasses, cinnamon, ginger, nutmeg, and salt. Mix in pumpkin and warm half-and-half. Pour mixture into prepared baking dish. Set dish in a large baking pan. Add hot water to the large pan to a depth of about 1 inch. It should come about halfway up the side of the inner baking dish. Bake at 325° for about 1 hour and 10 minutes, or until custard is set in the center. It should only jiggle very slightly. Cool completely before serving; can be covered and refrigerated overnight. Serve with a dollop of whipped cream or whipped topping.
More Pumpkin Dessert Recipes
Pumpkin Crème Caramel
Pumpkin Cheesecake
Pumpkin Coconut Bread
Pumpkin Squares
Pumpkin Muffins
Frosted Pumpkin Bars
Pumpkin Cake Recipe
Pumpkin Cheesecake Pie II
Pumpkin Pie I
Pumpkin Pie Spice Mix
Dessert Index
Cake Recipes
Pie Recipes
Back to Pumpkin Recipes
Autumn Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
