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Author Notes: My family isn't big on pumpkin pie, but we always have it for tradition's sake. Last Thanksgiving I decided to try something new, so I made Crustless Milk and Cardamom “Pumpkin Pie," a creamy custard baked inside of a pumpkin, from No Recipes. I've since made the simple custard with a variety of new flavors and toppings--this pumpkin spice flavored custard with rummy pecan sauce is my favorite combo so far. Use 6-8 small ramekins. (http://norecipes.com/2008/12/02/crustless-milk-and-cardamom-%E2%80%9Cpumpkin-pie%E2%80%9D/) —Loves Food Loves to Eat
- 1 14 oz can sweetened condensed milk
- 1 cup milk
- 1 teaspoon pumpkin pie spice
- 1 cinnamon stick
- A generous pinch of fresh ground nutmeg
- 3 egg yolks
- 2 whole eggs
- Preheat oven to 350.
- Combine both milks in a saucepan and gently heat until slightly frothy. Turn to low and add cinnamon stick, pie spice, and nutmeg--steep for 3 minutes. Remove from heat and continue steeping for about 10 minutes, until milk is lukewarm. Remove cinnamon stick.
- Whisk together the eggs and yolks then whisk this into the milk mixture.
- Pour mixture into ramekins and place ramekins in a baking dish. Fill baking dish with water (be careful not to get water in ramekins) halfway up side of ramekin.
- Bake for 40-50 minutes, until solid but still slightly jiggly.
- Cool until set.
Pecan Rum Sauce
- 1/2 cup white sugar
- 1/2 cup water
- 2 tablespoons dark rum
- 1 cinnamon stick
- 3/4 cup toasted pecans (whole and pieces)
- Combine water, sugar, and cinnamon stick. Boil for 5 minutes, remove from heat. Remove cinnamon stick, and stir in rum. Add pecans.
- Serve warm or cool over cool custard cups... with a dollup of whipped cream if you're feelin' fancy.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert