Take a quick trip to the South with this sweet potato dessert, charmingly served in individual custard cups.
Mashed cooked pumpkin may be used instead of the sweet potatoes, if you like.
Frozen nuts are easier to chop than room-temperature nuts. Put the pecans in the freezer for at least an hour before chopping them.
Pumpkin Bread Pudding with Ginger Cream
Pumpkin and Spiced-Cider Pudding Cake
Crunchy-Topped Pumpkin Brûlée