Ingredients:
- 3 eggs, slightly beaten
- 1 15-oz. can pumpkin
- 1 1/2 cups whipping cream, half-and-half, or light cream
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup coarsely chopped pecans, toasted (optional)
- 1/4 cup maple syrup (optional)
Preheat oven to 350 degrees F. In a large mixing bowl combine eggs, pumpkin, cream, brown sugar, pumpkin pie spice, and salt; mix well with a whisk. Divide mixture among eight 6-oz. custard cups. Place in a roasting pan. Pour hot water into roasting pan around custard cups to a depth of 1 inch. Bake for 45 to 55 minutes or until set. Some custards might be done before others; remove these and continue baking the rest until done. Remove cups from water, and cool on wire racks. Serves 8.