¾ cup pumpkin puree
2 large eggs
1 ½ cups half and half
1 teaspoon vanilla extract
½ cup brown sugar
2 teaspoons cornstarch
½ teaspoon cinnamon
¼ teaspoon ground ginger
pinch nutmeg
¼ teaspoon sea salt
- Preheat the oven to 350°F. Lightly spray 4 3/4 cup custard cups with cooking spray.
- Whisk together the brown sugar, cornstarch, spices, and salt in a small bowl until there are no lumps. In a large bowl, whisk together the pumpkin, eggs, half and half, and vanilla. Add the dry ingredients to the pumpkin mixture. Whisk well until combined and smooth; pour into prepared custard cups.
- Place the cups in a 9 x 11 inch baking pan and add enough hot water to come about halfway up the sides of the cups. Bake for 1 hour, or until set and lightly browned. Serve at room temperature or cold. Serves 4.
