Cinnamon-Pumpkin Custard

Ingredients

• 1  cup canned pumpkin
• 1/2  cup refrigerated or frozen egg product, thawed, or 2 slightly beaten eggs
• 1/3  cup packed brown sugar
• 3/4  teaspoon ground cinnamon
• 1/8  teaspoon ground allspice
• 1  12-ounce can (1 1/2 cups) evaporated milk
• 1/4  cup granulated sugar

Directions

In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice. Stir in evaporated milk. Pour into a 9-inch quiche dish.

Bake in a 300° oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill for at least 2 hours or up to 24 hours.

Before serving, let custard stand at room temperature for 20 minutes. Meanwhile, for caramelized sugar, in a heavy 8-inch skillet heat the granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Quickly drizzle caramelized sugar over the custard. Serve immediately.