Individual Crustless Pumpkin Pies (aka Pumpkin Custards

• Vegetarian
• Gluten free

• Produce

  • 1 can Solid pack pumpkin

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1 can Evaporated milk

• Baking & Spices

  • 3/4 cup Brown sugar, packed light
  • 1 tbsp Cornstarch
  • 1/2 tsp Kosher salt
  • 2 tsp Pumpkin pie spice

Found on cupcakesandkalechips.com

Description

Ingredients

• 1 can (15 ounces) solid-pack pumpkin
• ¾ c packed light-brown sugar
• 1 T cornstarch
• ½ t kosher salt
• 2 t pumpkin pie spice
• 3 large eggs
• 1 can (12 ounces) evaporated milk

Directions

• Preheat oven to 350°F. Place 6-8 ramekins or custard cups in a large baking dish. Heat a pot or teapot of water to boiling, and set aside.
• In a large bowl, combine pumpkin, brown sugar, cornstarch, salt, pumpkin pie spice, and eggs.
• Whisk to combine thoroughly.
• Add evaporated milk, and stir to combine.
• Fill the ramekins with the pumpkin mixture. Pour the hot water in the baking dish around the ramekins.
• Bake for 35-45 minutes (depending on how many you make and how full the ramekins are), or until set in the middle.
• Remove from the oven, and let cool in the pan until cool enough to handle.
• Remove the ramekins from the water bath. Serve warm, at room temperature, or chilled in the refrigerator.