Easy Pumpkin Custard
  • ¾ cup canned pumpkin puree
  • 2 large eggs
  • 1½ cups (12oz can) evaporated milk
  • 1 tsp pure vanilla extract
  • ½ cup (packed) light brown sugar
  • 2 tsp cornstarch
  • ½ tsp cinnamon (heaping)
  • ¼ tsp ground ginger
  • ¼ tsp salt
  1. Preheat the oven to 350.
  2. In large bowl, whisk pumpkin, eggs, milk and vanilla. In small bowl, mix brown sugar, cornstarch, spices and salt, breaking up any clumps.
  3. In batches, add dry mixture to pumpkin mixture until well blended.
  4. Pour into four ¾-cup custard cups. Place the cups in a 9 X 11-inch baking pan. Add enough warm water to come halfway up the sides of the custard cups.
  5. Bake 40-50 minutes, or until set and browned lightly.
  6. Transfer the custards to a wire rack to cool.
Recipe by Modern Martha at http://modernmartha.com/2010/10/easy-pumpkin-custard/