October 27, 2012

Pumpkin custard for the road

Before we went to NC last weekend my MIL was talking about how they really like pumpkin cheesecake. Well, I have a great recipe for pumpkin cheesecake. It doesn't really travel well, though. So, I wanted to make something pumpkin that would travel nicely. I came up with this:

You will need:
1 can of plain pumpkin
1 TBS pumpkin pie spice
1/2 cup half and half
2 eggs
1/3 cup brown sugar
1/2 tsp salt
1 cup gingersnaps, crushed
2 tbs butter
walnuts or pecans for garnish
5 half pint jars

 Crush gingersnaps into fine crumbs. I used by bad ass rolling pin and took out some aggression.
Put two TBS of Gingersnaps in the bottom of each jar and drizzle a small amount of butter over the crumbs.

In a seperate bowl, mix together the pumpkin, eggs, half and half, brown sugar, salt, and spices until very smooth. Gently pour the mixture into the jars, leaving about an inch of head space. Place jars in a deep pan and pour 1 cup of water in the pan to surround the jars. Place jars in a preheated 350 degree oven and bake for 30 minutes.  (in the picture bellow I used all different sized jars. Don't do that. The cook times will all be different and you will get a headache, trust me.)

When they are done, allow to cool. The filling should be set but the middle may feel slightly soft. It should not be gooey. If it is, put it back in the oven. Before serving top with more gingersnaps, pecans and whipped cream. Traveling? Just put on the lids and off you go. These will be good at room temp for about 8 hours, but don't push it much further than that. As always, use good food safety precautions and make sure the jars are sterilized before you put food in them to transport and eat out of.

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