Pumpkin Custard

These are SO GOOD! Serve them warm with some whipped cream on top. When I made them, I used one 12 oz. can of 2% evaporated milk and 4 oz. of half-and-half. I got the recipe from a New England innkeepers cookbook.

3 eggs
1 cup mashed, cooked pumpkin
2 cups 2% evaporated milk or half-and-half
1/2 cup packed brown sugar
1/8 tsp. salt
1/8 tsp. ground nutmeg
1/4 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. vanilla extract

Gently beat eggs in a medium bowl. Add the pumpkin and mix. Stir in evaporated milk, brown sugar, salt, nutmeg, ginger, cinnamon and vanilla and mix well.

Pour mixture into custard cups or small ovenproof dishes and place them in a 2-inch deep baking pan. Slowly add enough hot water to fill the baking dish halfway.

Bake in a preheated 325 degree oven for 45 minutes, until a toothpick inserted near the edge of one of the cups comes out clean. (The middle of each custard will firm up as it cools.)