After dinner one night I was in the mood for dessert, something a little sweet but not too much. Something like a custard or pudding ~ but I was out of milk! So, I searched Allrecipes.com for a custard to make with evaporated milk. I found one for Baked Pumpkin Pudding that I altered. Here's how I made it:



Baked Pumpkin Pudding

1 egg
2 cups canned pumpkin
1/2 cup sugar
1 Tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 cups evaporated milk

Preheat oven to 425 degrees.

Beat all ingredients in a bowl until well blended. Lightly coat 5-6 ramekins with no-stick spray. Evenly pour pumpkin mixture into ramekins. Line the bottom of a 9 x 13 or larger baking pan with a dishtowel. Place ramekins on the towel and fill pan to 1/2 way up ramekins with boiling water.

Place in oven and bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 30-35 minutes longer or until set in the middle.