Ingredients
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 3/4 cup packed brown sugar
- 3 large eggs
- 1 1/2 cups evaporated milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- Optional topping: whipped cream and cinnamon
Instructions
- Preheat oven to 350°F (175°C). Lightly grease 6–8 ramekins or custard cups.
- In a large bowl, whisk pumpkin, brown sugar, eggs, evaporated milk, vanilla, pumpkin pie spice, and salt until smooth.
- Divide mixture evenly among ramekins. Place ramekins in a large baking dish.
- Pour hot water into the baking dish around ramekins until water reaches halfway up the sides. Bake for 40–45 minutes, until custards are set but still slightly jiggly in the center.
- Remove ramekins from water bath and cool slightly. Serve warm or chilled, topped with whipped cream and a sprinkle of cinnamon.
Notes
For a lighter version, use low-fat evaporated milk. Freshly grated nutmeg can add extra flavor depth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free