Cinnamon-Pumpkin Custard

1. 1

   In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice.

2. 2

   Stir in evaporated milk and pour into a 9-inch quiche dish.

3. 3

   Bake in a 300 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.

4. 4

   Cool on a wire rack.

5. 5

   Cover and chill for at least 2 hours or up to 24 hours.

6. 6

   BEFORE SERVING: let custard stand at room temperature for 20 minutes.

7. 7

   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.

8. 8

   Do not stir!.

9. 9

   Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, now stirring as needed with a wooden spoon.

10. 10

    Quickly drizzle caramelized sugar over the custard.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.