2 cups canned, solid-pack pumpkin
1 1/2 cups evaporated milk or 1 1/2 cups soy or rice milk
4 1/2 ounces honey (1/2 cup plus 1 tablespoon)
1/2 teaspoon salt
2 teaspoons Pumpkin Pie Spice
3 large eggs, slightly beaten
Preheat oven to 350 degrees. Have ready 8 to 10 six-ounce greased ramekins. Fill a tea kettle with water, bring to a boil and remove from heat.
Combine all ingredients thoroughly in mixing bowl. Divide mixture evenly between prepared cups, filling no more than 2/3 full, and place cups in roasting pan. Place roasting pan with custards on middle rack in preheated oven and carefully pour water around cups so water level is approximately halfway up the side of the custard cups.
Cover loosely with foil and bake until custards are just set and a sharp knife gently inserted in center of custard comes out mostly clean and hot to the touch, 40 to 50 minutes. Remove roasting pan from oven and let custards cool to room temperature in water. Remove from water and chill or serve immediately.
Pumpkin Pie Spice
Use this rich blend for pumpkin pie that's worthy of thanks year round. Don't stop at pies, either; this classic blend of spices enhances many desserts and a few savory dishes, too.
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As prepared, each serving contains 110 calories, 2g total fat, 65mg cholesterol, 190mg sodium, 19g total carbohydrate and 6g protein.