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Pumpkin Custard with Sweet and Sal;ty Walnuts
Category	Pumpkins
Special story or information about your recipe:	Since I usually end up leaving the crust on the plate and eating the filling out of pumpkin pie, I thought, why not just make the filling without the crust? This is my version of pumpkin pie, with the added touch of crunchy walnuts.
Measurements and ingredients:	3 cups toasted walnuts 1 3/4 cups sugar sea salt one 15 oz can pumpkin* see directions if using fresh pumpkin 2 eggs, separated 1 cup brown sugar 2 cups half and half 2 teaspoons pumpkin pie spice
Instructions:	Preheat oven to 325 deg. Butter 10 small custard cups or soufflé dish Melt sugar in heavy skillet over medium heat, stirring until it reaches a caramel color. Add walnuts, remove from heat, and stir to coat nuts with syrup. Spread walnuts on parchment paper, non-stick foil or silpat. Sprinkle with sea salt. Allow to cool. *If using fresh, cooked pumpkin, make sure it is well drained and excess liquid squeezed out. In blender, mix pumpkin, egg yolks, brown sugar, half and half and spice. With electric mixer in large bowl, beat egg whites until stiff. Gradually fold in pumpkin mixture. Pour pumpkin mixture into prepared cups, sprinkle with walnuts and place in pan large enough to hold all of them. Pour very hot water around the cups to a depth of one inch, then place in oven and bake for about one hour, or until pick inserted into the center comes out clean. Use the same method if baking in a soufflé dish.
Serves how many:	10
Submitted by:	Diane Nemitz
City:	Ludington
State:	Michigan
Zip:	49431
County:	Manistee
Phone:	231-843-8112
Email:	dnemitz@charter.net

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