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Pumpkin pie custard

Recipe byJodi
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Ingredients: 

Recipe: Pumpkin Pie Custards

Confession: I am not really a fan of pie crust, so these custards fulfill my penchant for pumpkin pie quite handily with no flour required. This recipe could hardly be simpler — pumpkin, spices and a splash of bourbon are whisked with eggs, milk, maple syrup and vanilla to create a decadent holiday treat.

Makes 6 servings

1 can (15 ounces) pure pumpkin puree

1/2 cup whole milk (or coconut milk)

4 beaten large eggs

1/4 cup maple syrup

1 tablespoon bourbon (optional)

2 teaspoons vanilla extract

1/2 teaspoon salt

1 teaspoon cinnamon

Pinch nutmeg

1/2 teaspoon ginger

Heat oven to 350 degrees.

Lightly grease 6 ramekins or custard cups. In a large bowl, whisk together the pumpkin, milk, eggs, maple syrup, bourbon, if using, and vanilla extract. In a small bowl, whisk together the salt and spices. Add the spice mixture to the pumpkin mixture and whisk well to combine. Pour evenly into ramekins and bake for 40 minutes or until a knife comes out clean.

Remove from oven and let rest for 15 minutes. Chill for at least 2 hours before serving.


 

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