Pumpkin Custard Recipe

Ingredients

1 can (15 ounces) solid-pack pumpkin2 eggs1 cup half-and-half cream2/3 cup packed brown sugar1-1/2 teaspoons pumpkin pie spice1/2 teaspoon saltTOPPING:1/4 cup packed brown sugar1/4 cup chopped pecans1 tablespoon butter, meltedWhipped cream and ground cinnamon, optional

Preparation

In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups.

Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes.

For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.