HOW TO MAKE IT
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
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.
Whisk together the pumpkin puree, light brown sugar, cornstarch, salt, pumpkin pie spice, and eggs until is it smooth.
Slowly add the evaporated milk and fold it in gently to avoid making too many bubbles.
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.
They will firm up as they cool. Once cooled to room temperature, refrigerate until ready to serve.