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Southern Style Pumpkin Custard w/ Pecans




List of Ingredients



• 3 eggs
  
• one 15-oz can unseasoned pumpkin
  
• 3/4 cup packed light brown sugar
  
• 1 cup canned evaporated skimmed milk
  
• 1/4 cup bourbon or additional milk
  
• 1 tsp cinnamon
  
• 1/2 tsp salt
  
• 1/2 tsp ginger
  
• 1/4 tsp nutmeg
  
• 1/2 cup chopped pecans
  
• 3/4 cup whipping cream (optional)
  
• 1 T powdered sugar (optional)
  






Instructions



1. Heat oven to 350 degrees.
   
2. In large bowl, beat eggs. Stir in pumpkin, brown sugar, evaporated milk, bourbon, cinnamon, salt, ginger and nutmeg; mix well.
   
3. Pour mixture into six 6-oz custard cups; sprinkle venly with pecans. Place cups in shallow roasting pan or broiler pan. Pour hot water into pan to come halfway up sides of cups.
   
4. Bake about 45 minutes or until knife inserted in center comes out clean and pecans are toasted.
   
5. If desired, beat together whipping cream and powdered sugar in electri mixer until soft peaks form. Serve custard warm, at room temperature or chilled with whipped cream., if desired.
   






Final Comments


6 servings.