A fall twist on a classic dessert you can enjoy year-round!
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 325° F (160° C).
- In Multipurpose Pot - 8 cup, heat evaporated milk until steaming. Remove from heat.
- Meanwhile, in a large bowl, whisk together eggs, sugar, vanilla extract, and Pumpkin Pie Spice. Whisk in pumpkin purée. Then add hot milk.
- Ladle into six 3⁄4 cup custard cups. Place cups in 9” x 13” pan filled with enough hot water to come halfway up the sides of cups.
- Bake in 325° F (160° C) oven for 35–40 minutes or until custard appears firm on top but centre wobbles slightly.
- Remove cups from pan; let cool on rack to room temperature. Refrigerate until chilled.
- Sprinkle tops of custard with brown sugar.
- Set cups on Sheet Pan. Broil as close to broiler as possible for 1 minute or until sugar melts. Serve immediately.
Can be prepared up to 2 days ahead. Cook, cover, and refrigerate. Before serving, sprinkle with with sugar and bake under the grill.
Per serving: Calories 210, Fat 4 g (Saturated 1.5 g, Trans 0 g), Cholesterol 110 mg, Sodium 115 mg, Carbohydrate 39 g (Fibre 2 g, Sugars 35 g), Protein 9 g.
1 1/2 - 2 hrs
6 servings
$1.20/serving1 1/2 - 2 hrs6 servings$1.20/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 325° F (160° C).
- In Multipurpose Pot - 8 cup, heat evaporated milk until steaming. Remove from heat.
- Meanwhile, in a large bowl, whisk together eggs, sugar, vanilla extract, and Pumpkin Pie Spice. Whisk in pumpkin purée. Then add hot milk.
- Ladle into six 3⁄4 cup custard cups. Place cups in 9” x 13” pan filled with enough hot water to come halfway up the sides of cups.
- Bake in 325° F (160° C) oven for 35–40 minutes or until custard appears firm on top but centre wobbles slightly.
- Remove cups from pan; let cool on rack to room temperature. Refrigerate until chilled.
- Sprinkle tops of custard with brown sugar.
- Set cups on Sheet Pan. Broil as close to broiler as possible for 1 minute or until sugar melts. Serve immediately.
Can be prepared up to 2 days ahead. Cook, cover, and refrigerate. Before serving, sprinkle with with sugar and bake under the grill.
Per serving: Calories 210, Fat 4 g (Saturated 1.5 g, Trans 0 g), Cholesterol 110 mg, Sodium 115 mg, Carbohydrate 39 g (Fibre 2 g, Sugars 35 g), Protein 9 g.
