Rating: 4.5 stars
23 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Everything you love about pumpkin pie but without the fuss of the crust, these custards are creamy and spiced just right.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.

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  • Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.

  • Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.

Nutrition Facts

388 calories; protein 8.2g; carbohydrates 27.7g; fat 11.1g; cholesterol 121.8mg; sodium 348.1mg. Full Nutrition
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