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Pumpkin Raisin Custards recipe

Pumpkin Raisin Custards.

Delicious baked pumpkin raisin custards,perfect for the holidays…or any day!

Recipe: Pumpkin Raisin Custards

3 large eggs, slightly beaten
1 (16-ounce) can solid pack pumpkin
1 (12-ounce) can evaporated milk
1/2 cup firmly packed brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt, optional
1/2 cup raisins

  • In large bowl, beat together eggs, pumpkin,milk, sugar, spice and salt, if desired, until well blended.
  • Place 6 (6 to 10-ounce) custard cups inlarge baking pan. Pour about 2/3 cup egg mixture into each custardcup. Sprinkle each with about 1 tablespoon raisins.
  • Place pan on rack in preheated 350°F(175°C) oven. Pour very hot water into pan to within 1/2-inchof top of custards.
  • Bake until knife inserted near centercomes out clean, about 50 to 60 minutes. Remove promptly fromhot water. Cool on wire rack about 5 to 10 minutes. Serve warmor refrigerate to serve chilled.

    Makes 6 servings.

    Recipe and photograph provided courtesyof the American Egg Board.


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