Pumpkin Cups

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Mix all the ingredients in the order given; pour into eight 6oz. greased custard cups (I thoroughly spray with non stick spray, it's easier).

3. 3

   Set the custard cups in a shallow pan; fill the shallow pan with hot water (about half way up the custard cups).

4. 4

   Bake 45 to 50 minutes, or until knife inserted in center of the pumpkin custard comes out clean.

5. 5

   Chill; top with whipped cream and slivered crytallized ginger, if desired.

6. 6

   (Though not as decadent as whipped cream and crytallized ginger, I sprinkle the custards with toasted wheatgerm while still hot, then I let them cool. Very tasty, very healthy, though probably not too convincing to some).

* Per serving · 4 servings · Values may vary.

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