Try this light, airy autumnal treat
ot quite a pie, not quite a custard. This deliciously moist dessert is light, airy and bursting with that warm, “cuddly” taste, if that makes sense. There is just something about the smell of pumpkin cooking that instantly puts a smile on your face, and this treat will put a smile on even that one relative that is a little hard to crack.
Punkin’ Custard ‘Pie’ with Apple-Pecan Crunch INGREDIENTS
4 mini pumpkins ¼ cup plus 1 tablespoon jelly
½ teaspoon lemon juice apple
¼ cup chopped, nuts of your choice 1 cup solid pack pumpkin 4 eggs, beaten 1 teaspoon pumpkin pie
INSTRUCTIONS
dry roasted spice
Preheat oven to 350-degrees F. Cut off the stem end of each pumpkin, about a quarter of the way down. With a spoon, scoop out stringy flesh and seeds; set aside. In a small bowl, add apple jelly and microwave for 15 seconds, or until hot. Remove, add lemon juice and whisk smooth. Scoop out 1 tablespoon of jelly to another small bowl and stir in the chopped nuts, mixing well; set aside.
In a large bowl, whisk pumpkin, remainder of melted apple jelly, eggs and pumpkin pie spice. Evenly divide among the hollowed out pumpkins. Place on a pan and gently sprinkle prepared nuts on top of each so that they don’t immediately sink into batter. It is fine if some do, they will rise back up as they are in the oven. Bake 50-55 minutes, or until the filling has puffed up and is firm to the touch.
Remove from oven to cool 5 minutes before serving. Or if desired, refrigerate completely before serving.