Pumpkin Custard
This recipe for individual pumpkin custards was sent to me from Kimberly. Enjoy 
Ingredients:
- Get 6 individual small pumpkins and hollow them out. Don’t need the inside though.
Fillings:
1 cup canned or fresh pumpkin
1 egg, slightly beaten
1/4 cup brown sugar, packed (I don’t like it too sweet)
1/2 teaspoon salt
1/2 teaspoon freshly grated ginger
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin spices
1 teaspoon vanilla extract
1 cup of evaporated milk (you can use nonfat if you want 
)
Instructions:
Preheat over to 325 F
1) Beat the egg.
2) Combine all ingredients together.
3) Pour into heatproof custard cups or the hollowed pumpkins.
4) Set the custard cups/pumpkins into a shallow pan of hot water and bake for about 40 minutes.
- To test custard for doneness, insert a knife to the middle of the custard. If it’s not wet, then it’s done.
Option: sprinkle some toasted pumpkin seeds if desired.
I LOVE this idea IN the small pumpkins! brilliant!
This is awesome! Mini pumpkins are great.
yummy!!! these sound amazing. sunny, on cooking for real, made pumpkin pecan pie tarts yesterday. they had a pumpkin custard and this reminds me of them.
OOH yum! I was gonna make pumpkin mousse- pretty similar though, so ill keep thinking!
i love the use of pumpkins for the cups
hehe