Add new photo
image preview
Add To Cookbooks

    Sugar Pumpkin Custards with Graham Crumble

    42
    Sugar Pumpkin Custards with Graham Crumble

    Photo by Jacquie M.

    Adam Hickman, Cooking Light OCTOBER 2013

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

    • Unlock Grocery List!
    • 1

      small sugar pumpkin (about 2½ pounds)

    • cup sugar

    • 1

      tablespoon butter, melted

    • teaspoons vanilla extract

    • 4

      large egg yolks

    • 1

      large egg

    • 1

      cup half-and-half

    • ½

      teaspoon salt

    • ½

      teaspoon ground cinnamon

    • ¼

      teaspoon ground nutmeg

    • 1

      (12-ounce) can fat-free evaporated milk

    • 6

      tablespoons graham cracker crumbs

    • 1

      tablespoon egg whites, lightly beaten

    • 2

      teaspoons butter, melted

    • 2

      teaspoons sugar

    • ¼

      teaspoon ground cinnamon

    • Cooking spray

    • ½

      cup frozen reduced-fat whipped topping, thawed

    Directions

    1. Preheat oven to 325°. 2. Pierce pumpkin 5 times with a knife; place on a baking sheet. Bake at 325° for 1 hour and 15 minutes or until tender when pierced. Let stand 10 minutes. Discard stem, skin, and seeds. Place 1 cup chopped pumpkin (8 1/2 ounces) in a large bowl. (Save remaining pumpkin for another use.) Beat with a mixer at medium speed until smooth. Add 1/3 cup sugar and next 4 ingredients (through whole egg); beat until well blended. 3. Place half-and-half and next 4 ingredients (through milk) in a saucepan over medium heat. Heat to 180° or until tiny bubbles form around edge. Add milk mixture to pumpkin mixture. Beat at low speed 1 minute. Strain mixture through a cheesecloth-lined sieve into a bowl. Discard solids. Divide mixture evenly among 8 (4-ounce) ramekins. Place ramekins in a large roasting pan. Add hot water to pan to a depth of 1 inch; bake at 325° for 50 minutes or until center barely moves when pan is touched. Remove ramekins from pan; cool on a wire rack. Cover and chill 4 hours. 4. Combine cracker crumbs and next 4 ingredients. Spread mixture in a single layer on a baking sheet coated with cooking spray. Bake at 325° for 25 minutes. Let stand 5 minutes. Place crumb mixture in a zip-top plastic bag, and coarsely crush using a meat mallet or small heavy skillet. Top each custard with 1 table-spoon whipped topping and about 2 teaspoons graham crumble.


    Nutrition

    More recipes by Jacquie M.