Pumpkin Custard

By Katecooks

Ingredients

• 1 cup solid pack pumpkin
• 1/2 cup packed brown sugar
• 2 eggs beaten
• 1/2 tsp ground ginger
• 1/2 tsp grated lemon peel
• 1/2 tsp ground cinnamon
• 1 can (12oz) evaporated milk
• Additional ground cinnamon

Preparation

Step 1

1 Combine pumpkin, brown sugar, eggs, ginger, lemon peel and 1/2 tsp cinnamon in large bowl. Stir in evaporated milk. Divide mixture among ramekins. Cover each one with foil.

2. Place ramekins into crock pot. Pour water into crock pot to cover up to 1/2 inch from top of ramekins. Cover, cook on low for 4 hours.

3. Use tongs or slotted spoon to remove ramekins when cooking is done. Sprinkle with cinnamon to garnish.