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* 1/3 Cup Toasted [[pine nut]]s |
* 1/3 Cup Toasted [[pine nut]]s |
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Beat Together [[pumpkin]],[[milk]], [[granulated sugar|sugar]], [[nutmeg]] And [[egg]]s in Large Bowl. Stir in [[ginger]] Snap Crumbs, [[butter]] And [[vanilla]]. [[butter]] Eight 10 oz Baking or Custard Cups. Spoon [[pumpkin]] Mixture Into Cups. Sprinkle Tops With [[pine nut]]s. Place Cups in a Large Shallow Baking Pan Filled With Hot [[water]] Deep Enough to Half Immerse Cups. Bake in a 350 Oven For 45 Minutes or Until Custard is Set. Serve at Room Temperature or Chilled. Makes 8 Servings. |
Beat Together [[pumpkin]],[[milk]], [[granulated sugar|sugar]], [[nutmeg]] And [[egg]]s in Large Bowl. Stir in [[ginger]] Snap Crumbs, [[butter]] And [[vanilla]]. [[butter]] Eight 10 oz Baking or Custard Cups. Spoon [[pumpkin]] Mixture Into Cups. Sprinkle Tops With [[pine nut]]s. Place Cups in a Large Shallow Baking Pan Filled With Hot [[water]] Deep Enough to Half Immerse Cups. Bake in a 350 Oven For 45 Minutes or Until Custard is Set. Serve at Room Temperature or Chilled. Makes 8 Servings. |
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Latest revision as of 06:25, 17 February 2020
Ingredients
- 1 Can (29 Oz) pumpkin
- 2 Cups Hot milk
- 2/3 Cup sugar
- 1/4 T. Ground nutmeg
- 4 eggs
- 1 Cup ginger Snap Cookie Crumbs
- 4t. Melted butter or margarine
- 2 T. vanilla
- 1/3 Cup Toasted pine nuts
Directions
Beat Together pumpkin,milk, sugar, nutmeg And eggs in Large Bowl. Stir in ginger Snap Crumbs, butter And vanilla. butter Eight 10 oz Baking or Custard Cups. Spoon pumpkin Mixture Into Cups. Sprinkle Tops With pine nuts. Place Cups in a Large Shallow Baking Pan Filled With Hot water Deep Enough to Half Immerse Cups. Bake in a 350 Oven For 45 Minutes or Until Custard is Set. Serve at Room Temperature or Chilled. Makes 8 Servings.