Pumpkin Custard

I found this recipe today after talking to some great friends about our Thanksgiving plans together this year. I've never heard of Pumpkin Custard, but it sounds like a fun idea, and so good and easy to make! So this week, I vow to try this and hope it turns out to be yummy!

Pumpkin Custard

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

Directions

• In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups.
• Place in a 13-in. x 9-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 near the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator. Yield: 4 servings.