A fall twist on a classic dessert you can enjoy year-round!
Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
Gluten Free | |
Non-GMO project verified | |
Nut free (includes coconut) |
- 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.
Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
Gluten Free | |
Non-GMO project verified | |
Nut free (includes coconut) |
- 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.