Crunchy Topped Pumpkin Custard Food

PUMPKIN CUSTARDS WITH BRITTLE TOPPING

Steps:

• Heat oven to 325°F. Spray 6 (6-oz) custard cups or ramekins with cooking spray.
• In blender, place all ingredients except peanut brittle. Cover; process on high speed just until smooth. Pour mixture evenly into custard cups. Place cups in 13x9-inch pan; place pan in oven. Carefully pour very hot water into pan to within 1/2 inch of tops of cups.
• Bake 45 minutes or until knife inserted halfway between center and edge comes out clean. Carefully transfer cups from water to cooling rack using tongs; cool completely.
• Cover; refrigerate at least 8 hours. Sprinkle each custard with 2 teaspoons peanut brittle before serving.

PUMPKIN CRUNCH PIE

Steps:

• Make the crust: Roll out dough to just under 1/4 inch thick (11-inch diameter) on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under, pressing gently to seal. Freeze for at least 1 hour or up to 1 week.
• Preheat oven to 400 degrees. Line crust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned and bottom crust is cooked through, about 30 minutes. Remove parchment and weights; continue baking until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
• While crust cools, make the topping: Combine flour, brown sugar, salt, and pecans in a bowl. Rub in butter with your fingers until mixture is well combined and crumbly. Crumble evenly onto a rimmed baking sheet. Bake until golden and crisp, about 12 minutes. Let cool.
• Make the filling: Pulse cream cheese in a food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
• Pour filling into cooled pie shell. Bake until custard is puffed and just set, tenting with foil if crust is browning too quickly, about 33 minutes. Evenly distribute crumble topping over hot pie, crumbling any large clumps with fingers. Let pie cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.

CRUNCHY TOPPED PUMPKIN CUSTARD

Steps:

• 1. In large bowl combine eggs, pumpkin, 1/2 cup sugar, 1/2 teaspoon of the cinnamon, orange peel, vanilla and allspice. Gradually stir in milk. Pour into 1-quart souffle dish. Cover tightly with foil.2. Tear off two 15 x 6-inch pieces of heavy duty foil. Lengthwise fold each piece into thirds, making two 15 x 2-inch strips. Crisscross strips in centers at 90° angle. Place souffle dish on foil strips. Bring ends of foil strips up and use to place souffle dish in 4- to 6-quart crockery cooker, leaving foil strips under souffle dish. Pour hot water into crockery cooker around outside of souffle dish to depth of 1 1/2 inches. Cover and cook on low heat setting for 5 hours or until knife inserted near center comes out clean.3. Meanwhile, in small bowl place KELLOGG'S CORN FLAKES cereal. Drizzle with butter. Sprinkle with sugar and remaining 1/2 teaspoon cinnamon. Toss to coat. Place on foil-lined baking sheet coated with cooking spray. Bake at 300°F about 8 minutes or until crisp. Cool completely.*4. Use foil strips to lift souffle dish out of crockery cooker. Let stand 20 minutes. Serve custard warm topped wiht cereal mixture.*NOTE: Cooled cereal mixture may be stored in airtight container for up to 1 week.