3 eggs, slightly beaten
1 (15-ounce) can pumpkin
11/2 cups whipping cream, half-and-half,
or light cream
2/3 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2⁄3 cup coarsely chopped pecans, toasted
1/4 cup maple syrup
Preheat oven to 350 degrees.
In a large mixing bowl combine eggs, pumpkin, cream, brown sugar, pumpkin pie spice and salt. Mix well with a whisk. Divide mixture among 8 (6-ounce) custard cups. Place in a roasting pan. Pour hot water into pan around custard cups to a depth of 1 inch.
Bake for 45 to 55 minutes or until set. Remove cups from water. Cool slightly on a wire rack.
In a small bowl, combine chopped, toasted pecans and maple syrup; spoon on top of warm custards.
Serve warm or chilled.
Serves 8.
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