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Pumpkin Custard

Photo: David Tsay; Styling: Dani Fisher
Prep time 3 mins
Cook time 30 mins
Yield Makes 8 servings

Ingredients

  • 1 (15-ounce) can pumpkin
  • 1 cup heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 5 large eggs
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

How to Make It

  1. Combine all ingredients in a blender. Pour evenly into lightly greased custard cups, and place in a roasting pan. Add hot water to roasting pan, to a depth of 1 inch.

  2. Bake at 350° for 30 to 40 minutes or until custard is set. Transfer custard cups to a wire rack to cool completely. Refrigerate until ready to serve.