Funday Sunday: Pumpkin Custard

I don't know about you but the best part of Fall for me is the food. When the weather changes and the temperatures drop out come the stews, chili and comfort foods. Nothing beats the smells of Fall. Cinnamon, pumpkin and apple....yum. I quite often have a pot of spiced cider on the stove simmering away just for the heavenly smell that fills the house. My other favorite? Pumpkin. I stock my pantry with canned pumpkin just so I can whip up some pumpkin custard at the drop of a hat. I've been making this for years and made some last night so I thought I'd share the recipe. It's basically just pumpkin pie without the crust (which I usually don't eat anyways). Hope you like it as much as our family does.

Pumpkin Custard

- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1 1/2 cups evaporated skim milk (one 12-ounce can)
- 3/4 teaspoon pure vanilla extract
- 1/2 cup (packed) light brown sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt

1. Preheat the oven to 350 degrees.

2. In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into four 3/4-cup custard cups.

3. Place the cups in a 9 X 11-inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool. Top with whipping cream.