Pumpkin Custard

• 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
• 1/4 cup packed brown sugar
• 1/4 cup chopped pecans
• 1 tablespoon butter, melted
• Whipped cream and ground cinnamon, optional

1. In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups.
2. Place in a
3. ; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350u0b0 for 20 minutes.
4. 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.

solidpack pumpkin, eggs, cream, brown sugar, pumpkin pie spice, salt, brown sugar, pecans, butter, cream

Taken from www.tasteofhome.com/recipes/pumpkin-custard/ (may not work)