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Pumpkin Custard With Molasses and Spices


Pumpkin Custard

Pumpkin Custard

Diana Rattray
Molasses gives this custard a little extra color and flavor. Chill this great tasting pumpkin custard and serve with whipped cream or whipped topping for a delicious fall dessert.


  • 2 cups half-and-half or light cream
  • 1 can (15 ounces) solid pack pumpkin
  • 4 large eggs
  • 1/2 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup molasses
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • dash ground cloves or allspice
  • dash salt


Butter eight 7- or 8-ounce custard cups or ramekins; set the cups or ramekins in a roasting pan. Heat oven to 325°.

In a medium mixing bowl, combine all ingredients; beat until smooth and well blended. Spoon evenly into the prepared cups or ramekins. Place in the oven and pour very hot water into the roasting pan to a depth of about 1 inch. Bake for 50 to 60 minutes, or until the custard is set in the center.
Serves 8.

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