Pumpkin Custard

1. 1

   Preheat oven to 350*F.

2. 2

   Spray six 1-cup ramekins with nonstick spray and set in a baking pan.

3. 3

   Pour water into pan so that it comes halfway up sides of ramekins.

4. 4

   Put first five ingredients into a blender and pulse until well mixed.

5. 5

   Fill each ramekin 3/4 full and bake for 1 hour or until centers are set (custard will get firmer when it cools down).

6. 6

   Serve warm or cold with a teaspoon of maple syrup and whipped topping (optional).

No additional tips available.