Pumpkin Custard
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Pumpkin pie, without the fuss--or fat--of the crust!
Prep.
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Ingredients

For 8 Serving(s)

pumpkin-custard

  • 1 cn pumpkin puree
  • 1 1/2 c milk
  • 3 eggs
  • 1/4 c pure maple syrup
  • 1/2 c brown sugar
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ginger
  • whipped cream

Pumpkin Custard Directions

    Preheat oven to 350°F. Whisk all ingredients until very smooth, or combine in a blender. Pour into eight buttered 6-oz custard cups or ramekins and bake for 45-60 minutes or until a knife comes out clean when inserted in center of cup. Top with a dollop of whipped cream or topping if desired.

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