MAPLE-TOPPED PUMPKIN CUSTARDS

MAPLE-TOPPED PUMPKIN CUSTARDS image

Categories Squash

Yield 8

Number Of Ingredients 8

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1 cup chilled whipping cream
10 tbsp pure maple syrup, divided
1 15-oz can pure pumpkin
6 large eggs
1 cup sugar
½ tsp vanilla extract
2 tsp pumpkin pie spice
2 cups whole milk

Steps:

Using electric mixer, beat cream and 2 tbsp maple syrup in medium bowl to peaks. (Maple whipped cream can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 325°. Place eight 1¼ custard cups in roasting pan. Whisk pure pumpkin, eggs, sugar, vanilla and pumpkin pie spice in large bowl to blend. Whisk in milk. Divide custard among prepared cups. Fill pan with enough water to come halfway up sides of custard cups. Bake until custards are softly set in center, about 50 minutes. Chill, uncovered, until cold, at least 3 hours and up to 1 day. Drizzle each custard with 1 tbsp remaining maple syrup. Top each with dollop of maple whipped cream and serve.