PUMPKIN CRISP RECIPE RECIPES

PUMPKIN CUSTARD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pumpkin Custard Recipe: How to Make It - Taste of Home image

This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

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

Steps:

In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , 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.

Nutrition Facts : Calories 422 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 144mg cholesterol, SodiumContent 410mg sodium, CarbohydrateContent 61g carbohydrate (55g sugars, FiberContent 5g fiber), ProteinContent 8g protein.

PUMPKIN SEEDS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Pumpkin Seeds Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Ingredients

Steps:

Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
Sweet Toss with cinnamon and sugar (do not use salt in step 4).
Indian Toss with garam masala; mix with currants after roasting.
Spanish Toss with smoked paprika; mix with slivered almonds after roasting.
Italian Toss with grated parmesan and dried oregano.
Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.

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