Individual Pumpkin Custards

These custards have the flavors of pumpkin pie, without the pastry crust. There's a little molasses in the mixture, and whipping cream--both inside and on top.

Ingredients:

• 1 1/2 cups canned pure pumpkin (not pumpkin pie filling)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 Tablespoons molasses
• 3 large eggs, beaten
• 1/4 teaspoon salt
• 1 cup heavy cream
• 1 Tablespoon butter
• 1/2 cup sugar
• 1/4 cup heavy cream, whipped just to stiff peaks
• 1/4 cup pecans, finely diced

Directions:

Preheat oven to 350F. Butter six 6-ounce ramekins or custard cups. In a medium bowl combine the pumpkin, the cinnamon, the ginger, the nutmeg and the molasses. Whisk until smooth and well mixed. Transfer mixture to a medium saucepan. Add eggs, salt, the 1 cup cream, butter and sugar. Cook over medium heat until the mixture coats a metal spoon, about 6-9 minutes. Divide mixture between the six prepared custard cups. Transfer the custard cups to a baking pan and fill pan halfway with hot water. Bake until the custards are set, about 30-40 minutes. Remove from oven; remove custards from water bath and set on rack to cool for 30 minutes. Refrigerate at least 3 hours or overnight. At serving time run a sharp knife around edges of each custard to loosen. Invert one custard on each dessert plate. Top with a dollop of whipped cream and a sprinkling of nuts. Serve immediately.

Number of Servings: 6

Notes from the Cook: If you want to move away from the usual pumpkin pie but want to maintain the holiday tradition, try these pumpkin custards.