Eggless Pumpkin Pie

Step 1

Preheat oven to 350F. Have two 6-ounce ramekins ready.

Step 2

In a medium saucepan, whisk together the pumpkin, cream, milk, sugar, cornstarch, cinnamon, nutmeg, ginger, and salt.

Step 3

Bring to a boil. Boil until the mixture thickens, stirring often, about 1-2 minutes.

Step 4

Remove from the heat and whisk in the vanilla.

Step 5

Divide the mixture between the two ramekins. Bake 20-25 minutes or until the center is mostly set with some wiggling and internal temperature reaches 160F degrees.

Step 6

Cool for 1 hour then cover and refrigerate for another 1 hour before serving with whipped cream.