Individual Crustless Pumpkin Pies (aka Pumpkin Custards)

Step 1

Preheat oven to 350°F. Place 6 ramekins or custard cups in a large baking dish. Heat a pot or teapot of water to boiling, and set aside.

Step 2

In a large bowl, combine pumpkin, brown sugar, cornstarch, salt, pumpkin pie spice, and eggs.

Step 3

Whisk to combine thoroughly.

Step 4

Add evaporated milk, and stir to combine.

Step 5

Fill the ramekins with the pumpkin mixture. Pour the hot water in the baking dish around the ramekins.

Step 6

Bake for 35-45 minutes, or until set in the middle.

Step 7

Remove from the oven, and let cool in the pan until cool enough to handle.

Step 8

Remove the ramekins from the water bath. Serve warm, at room temperature, or chilled in the refrigerator.