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Ingredients
- 3 large eggs, room temperature
- 15-ounce can pumpkin or 2 cups
- 1/2 cup brown sugar,packed
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- pinch ground cloves
- 1/2 tsp. salt
- 1 cup whole milk, room temperature
Preparation
Step 1
Preheat oven to 350 degrees. Have ready a 9-inch glass or metal pie plate or ceramic quiche dish. For single-servings, use 8 4-ounce ramekins or straight-sided mini-souffle dishes. Place dish(es) on a“pizza”pan or tray: that makes getting the filled containers to and from the oven easier.
In a large bowl,combine eggs,pumpkin,and sugars. Mix well. Stir in spices, salt and milk, mix until well combined.
Pour pumpkin mixture into baking dish(es). Bake about 30 to 40 minutes, then begin testing for doneness by jiggling the dish. The custard will be done when just the very center has a slight wobble and a knife, inserted just off-center into the pie, comes out clean. For the individual dishes, the timing might vary depending on the size of the ramekins.
Makes about 6 to 8 servings.