- 8
Ingredients
- 1 (14 ounce) can pumpkin puree
- 1/2 cup light brown sugar
- 1/4 tsp nutmeg
- 3/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp ground cloves
- 1 cup whole milk
- 3 eggs
Preparation
Step 1
Preheat oven to 425 F. Bring a large teapot of water to a boil.
In a medium bowl, whisk together the pumpkin puree, brown sugar, nutmeg, cinnamon, ginger and cloves. Set aside
In a small bowl, whisk together the milk and eggs, then add them to the pumpkin mixture and whisk until smooth.
Arrange 8 ramekins in a shallow baking dish (about 2 inches deep) or lasagna pan. Spoon or ladle the pumpkin mixture into the ramekins. Place the baking pan in the oven.
With the oven open, carefully pour the hot water into the baking pan until it reaches about halfway up the ramekins. Push the baking pan to the center of the oven and bake 20 minutes. Reduce heat to 350 F and bake another 30 to 35 minutes, or until pumpkin is set.
Carefully remove the baking pan from the oven and remove the ramekins. Serve warm or cool.