Pumpkin Custard

It was easy to make, and I used heavy cream because that is what I had in the fridge.

Ingredients:

• 1 can (15 ounces) solid-pack pumpkin
• 2 eggs
• 1 cup half-and-half cream
• 2/3 cup packed brown sugar
• 1-1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

TOPPING:

• 1/4 cup packed brown sugar
• 1/4 cup chopped Diamond of California® Pecans
• 1 tablespoon butter, melted
• Whipped cream and ground cinnamon, optional

Instructions:

1. In a large bowl, combine the first six ingredients; beat until smooth.
2. Pour into four greased 10-oz.
3. custard cups.
4. Place in a 13-in. x 9-in. baking pan; pour hot water around cups to a depth of 1 in.
5. Bake, uncovered, at 350° for 20 minutes.
6. For topping, combine the brown sugar, pecans and butter.
7. Sprinkle over custard.
8. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean.
9. Serve warm or chilled; top with whipped cream and cinnamon if desired.
10. Store in the refrigerator.

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