Pumpkin Pie Custards

By Dixie8686

Ingredients

• 4 egg yolks
• 1 can condensed milk
• 1 cup half and half or heavy cream
• 1 cup pumpkin puree
• 3 tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla
• Whipped cream, for serving
• Cookie, for serving

Details

Adapted from wayfair.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

Prepare 4 to 6 ramekins, a deep sided baking pan with handles, and a kettle with boiling water.

Whisk the egg yolks at high speed for about 1 minute. Add condensed milk, half and half (or cream), pumpkin, sugar, cinnamon, ginger, nutmeg, and vanilla. Whisk until well-incorporated. Strain, using a cheesecloth if necessary, and pour into ramekin(s).

Place ramekins in a large baking pan. Add hot water to come up to half way up the mold. Lightly cover with foil. Bake for about 1 hour, or until the custards are set in the center. (Alternative method: In a large pot, boil about 1 inch of water. Place mold in pot. Simmer for 40 minutes or until firm.)

Let custards cool, then chill in the refrigerator. Serve with whipped cream and a cookie, if desired.