Ghostly Custards

Name: Ghostly Custards
Ingredients: 1 (16 ounce) can pumpkin; 1 (12 ounce) can evaporated milk; 13 cup sugar; 2 tablespoons honey; 1 teaspoon ground cinnamon; 34 teaspoon ground allspice; 2 eggs; 2 cups frozen whipped topping, thawed; 2 tablespoons honey; 1 teaspoon ground cinnamon; 34 teaspoon ground allspice; mini chocolate chip

12 ingredients

8 steps

Ingredients

1 (16 ounce) can pumpkin
1 (12 ounce) can evaporated milk
13 cup sugar
2 tablespoons honey
1 teaspoon ground cinnamon
34 teaspoon ground allspice
2 eggs
2 cups frozen whipped topping, thawed
2 tablespoons honey
1 teaspoon ground cinnamon
34 teaspoon ground allspice
mini chocolate chip

Directions

1

In a mixing bowl, combine the first seven ingredients; beat on low until smooth.
2

Place eight ungreased 4-oz.
3

custard cups in two 8-inch square baking pans.
4

Fill each cup with 1/2 cup of pumpkin mixture.
5

Pour hot water around cups into the pans to a depth of 1 inch.
6

Bake at 325F for 40-50 minutes or until a knife inserted near the center comes out clean.
7

Remove from pans to cool on wire racks.
8

Before serving, top each with dollops of whipped topping in the shape of a ghost; add chocolate chips for eyes.