HOW TO MAKE IT
YIELD
6 servings
TYPE
Gluten Free
TIME
50 minutes
COURSE
Dessert
Ingredients 15 ounces pumpkin puree 3/4 cup packed light-brown sugar 1 Tablespoon cornstarch 1/2 teaspoon kosher salt 2 teaspoons pumpkin pie spice 3 large eggs 12 ounces evaporated milk
1
Start heating a pot or teapot of water for the water bath. Place ramekins in a large glass baking dish. Preheat the oven to 350°F.
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2
Whisk together the pumpkin puree, light brown sugar, cornstarch, salt, pumpkin pie spice, and eggs until is it smooth.
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3
Slowly add the evaporated milk and fold it in gently to avoid making too many bubbles.
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4
Divide the mixture between the ramekins. Then pour the boiling water into the glass baking dish around them. Bake at 350°F for 30-35 minutes or until barely set and still slightly jiggly when in the middle.
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5
They will firm up as they cool. Once cooled to room temperature, refrigerate until ready to serve.
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