PUMPKIN CUSTARD

Pumpkin Custard image

Treat yourself-and your friends-to Pumpkin Custard this fall. Our Pumpkin Custard features caramel, canned pumpkin, cream cheese, pumpkin pie spice and more! Really, what's not to love about our Pumpkin Custard dessert? It's the perfect way to celebrate the beauty of autumn.

Provided by My Food and Family

Categories Home

Time 7h20m

Yield 10 servings

Number Of Ingredients 10

Ingredients

5 eggs
1 can (14 oz.) evaporated milk
1 can (12 oz.) sweetened condensed milk
1 cup canned pumpkin
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
2 tsp. pumpkin pie spice
2 tsp. vanilla
20 KRAFT Caramels
1 cup thawed COOL WHIP Whipped Topping
1/2 cup chopped pecans, toasted

Steps:

Heat oven to 350°F.
Blend all ingredients except caramels, COOL WHIP and nuts in blender until smooth.
Pour into 1-1/2-qt. casserole sprayed with cooking spray; place in shallow pan. Add enough boiling water to pan to come halfway up side of casserole dish.
Bake 55 min. to 1 hour 5 min. or until center of custard is set when gently shaken. Remove casserole dish from water bath; place dish on wire rack. Cool completely. Refrigerate 6 hours or until chilled.
Microwave caramels and COOL WHIP in microwaveable bowl on HIGH 1 min. 45 sec. to 2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec.
Serve custard topped with caramel sauce and nuts.

Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 125 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g