Pumpkin Cups

Name: Pumpkin Cups
Ingredients: 2 eggs, slightly beaten; 1 (16 ounce) can pumpkin; 3/4 cup sugar; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 (12 -13 ounce) can evaporated milk or 1 1/2 cups half-and-half

8 ingredients

6 steps

Ingredients

2 eggs, slightly beaten
1 (16 ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12 -13 ounce) can evaporated milk or 1 1/2 cups half-and-half

Directions

1

Preheat the oven to 350 degrees.
2

Mix all the ingredients in the order given; pour into eight 6oz. greased custard cups (I thoroughly spray with non stick spray, it's easier).
3

Set the custard cups in a shallow pan; fill the shallow pan with hot water (about half way up the custard cups).
4

Bake 45 to 50 minutes, or until knife inserted in center of the pumpkin custard comes out clean.
5

Chill; top with whipped cream and slivered crytallized ginger, if desired.
6

(Though not as decadent as whipped cream and crytallized ginger, I sprinkle the custards with toasted wheatgerm while still hot, then I let them cool. Very tasty, very healthy, though probably not too convincing to some).