Creamy Pumpkin Custard

Here's the DL: I made a large batch of those Pumpkin Chocolate Chip Cookies for the hubby to take in to work. Since the recipe only uses 6 tbsp of pumpkin puree, I had almost a whole can leftover. What's a girl to do?

Since today is Game Day for my Ducks (Huck those Fuskies!), I didn't want to spend all day baking. I also wanted to go for a run this morning. What the heck was I going to do with that pumpkin that wouldn't require oodles of time? I found this super easy recipe upon Googling "easy pumpkin recipes". Google was right about one thing, this recipe is majorly simple. The prep took 10 minutes, which I completed while my coffee was brewing this morning. The custards baked for 50 minutes while I drank my coffee. That's it. That was the whole process. I pulled them from the oven, and immediately left to go running. The custards were completely set by the time I got home. It really doesn't get easier than this.

These turned out really well. The flavor of the custard is similar to pumpkin pie filling, but has a different texture. The custard is a little bit stiffer and fluffier. I know that sounds weird, but the texture is hard to describe. The best comparison I have is that the texture is similar to those whipped yogurts you can buy. It's really a perfect fall dessert, though. The hubby and I are going to enjoy these tonight with a small scoop of vanilla bean ice cream, but whip cream's got to be a sublime topping choice as well.

I hope everyone's having a great fall weekend, and college football game day!

GO DUCKS!

Ingredients:

3/4 cup pumpkin puree
2 eggs
3/4 tsp vanilla extract
12 oz evaporated milk
1/2 cup brown sugar
2 tsp cornstarch
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt

Directions:

1. Preheat oven to 350º.
2. In a large bowl, combine pumpkin through evaporated milk. Whisk until well combined.
3. In a separate bowl, combine brown sugar through salt. Whisk to combine. Add dry ingredients to wet. Whisk until well combined.
4. Divide pumpkin mixture among 4 ramekins. Place ramekins in a casserole dish. Fill casserole dish with enough water to go halfway up the ramekins. Place casserole dish in preheated oven, bake for 50 minutes.
5. Remove ramekins from water bath, and place on a cooling rack. Cool to room temperature. Serve immediately, or chill in the fridge before serving. Store custards in the fridge.

Recipe courtesy of Martha Stewart.