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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Like pumpkin pie, only easier. This could be made with cream as well, but the milk is more convenient for me and I think it's nice and creamy the way it is. Ingredients:
2 cups pumpkin puree |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon nutmeg |
1/4 teaspoon clove |
3 eggs |
1/2 cup sugar |
2 cups whole milk |
Directions:
1. Combine all the ingredients except the milk in a blender and blend well.
2. Add the milk and blend until combined.
3. Pour into nine 5 ounce custard cups and set in a shallow pan filled with one inch of hot water.
4. Bake at 350 degrees for 40 minutes, until a knife comes out clean.
5. Serve chilled with whipped cream and sprinkle with cinnamon.
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