Pumpkin Cups

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 eggs, slightly beaten
• 1 (16 ounce) can pumpkin
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 (12 -13 ounce) can evaporated milk or 1 1/2 cups half-and-half

Recipe

• 1 preheat the oven to 350 degrees.
• 2 mix all the ingredients in the order given; pour into eight 6oz. greased custard cups (i thoroughly spray with non stick spray, it's easier).
• 3 set the custard cups in a shallow pan; fill the shallow pan with hot water (about half way up the custard cups).
• 4 bake 45 to 50 minutes, or until knife inserted in center of the pumpkin custard comes out clean.
• 5 chill; top with whipped cream and slivered crytallized ginger, if desired.
• 6 (though not as decadent as whipped cream and crytallized ginger, i sprinkle the custards with toasted wheatgerm while still hot, then i let them cool. very tasty, very healthy, though probably not too convincing to some).