I had some leftover pumpkin from a pumpkin creme roll cake I made this weekend for friends, (which I unfortunately forgot to photograph), and so Hubby and I decided to make this classic-with-a-twist that his mom makes nearly every year for thanksgiving. This recipe is easily adjusted to your tastes, as you can take the same idea and use your own recipe if you wish! The idea is that you make pumpkin pie, but without the crust, and pour the filling into ramekins instead. Delicious, especially with whipped cream!
Pumpkin Custard Cups
1 15 oz. can pumpkin
1/2 cup sugar
1 1/2 t. pumpkin pie spice
2 eggs, lightly beaten
3/4 c. half-and-half, light cream, or evaporated milk (I used half-and-half)
Preheat oven to 375ºF.
In a large bowl stir together pumpkin, sugar, and pumpkin pie spice. Add eggs; beat lightly with a fork until combined. Gradually add half-and-half. Stir with a fork until just combined. Pour filling into ramekins.
Place ramekins on jelly roll pan, (or any pan with a good edge to it,) and fill the pan half way with lukewarm water. Carefully place the pan into the oven and bake for approximately 35-55 minutes. (Mine took 45 minutes. At the 35 minute mark, you just have to check, and watch them closely.) Done when a knife inserted in the center comes out clean.
Cool on a wire rack for to 2 hours. Cover and chill to store.