Ingredients
15ozsolid pack pumpkin,(1 can)
2eggs
1cuphalf and half
⅔cupbrown sugar,packed
1½tsppumpkin pie spice
½tspsalt
¼cupbrown sugar,packed
¼cuppecans,chopped
1tbspbutter,melted
whipped cream,ground cinnamon and chopped pecans, optional
Preparation
Preheat oven to 350 degrees F.
In a large bowl, beat together the first six ingredients. Pour into 3 greased 10-oz cups.
Place cups in a 9×13-inch baking pan; pour hot water around cups to a depth of 1 inch. Bake for 20 minutes.
Meanwhile, combine brown sugar, pecans and melted butter. After the custard has baked for 20 minutes, sprinkle over the top and bake an additional 35 to 40 minutes longer or until a knife inserted in the center comes out clean.
Serve warm or chilled; top with whipped cream, cinnamon and more chopped pecans if desired. Store in the refrigerator.
