Maple Pumpkin Custard

Recipe by: Trisha K.

Make This Recipe

1 ¼ cup brown sugar

1 (15 ounces) can pumpkin puree

3/4 cup maple syrup

2 teaspoons vanilla extract

1 teaspoon salt

1 (12 ounces) can evaporated milk

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Preheat oven to 350° F and spray a 13 x 9-inch baking dish with non-stick cooking spray.
In small heavy-bottomed saucepan heat sugar over medium heat stirring constantly until melted and golden, about 3-5 minutes.
Pour into baking dish and tilt to coat bottom of pan.
In a large bowl whisk Eggland’s Best eggs, pumpkin, maple syrup, vanilla extract and salt.
Add evaporated milk, stir well and transfer to prepared baking dish.
Bake 40-45 minutes until set in center.
Cool on rack and refrigerate for at least 4 hours or overnight. To serve scoop out servings spooning sauce over top. Makes 8-10 servings.