1cuppumpkin100% pure pumpkin, not pumpkin pie filling
3largeeggsbeaten
1can (14 ounces)sweetened condensed milk(this is not the same as evaporated milk)
1 ⅓cupsmilkI recommend using whole milk, or at least 2%
2teaspoonspumpkin pie spicesee notes for substitutions
1teaspoon vanilla
½teaspoonsalt
Pumpkin custard topping
¼cuppecans or walnutstoasted and chopped
¼cupwhipped cream
Instructions
Preheat oven to 350 degrees F. If using a convection steam oven, preheat to steam convection setting at 325 degrees F or 165 Celcius. Grease ramekin cups and place them on the baking sheet.
In a large bowl, whisk together pumpkin, eggs, sweetened condensed milk, milk, pumpkin pie spice, vanilla, and salt until well blended. The mixture should be smooth and have a consistent color. Pour pumpkin custard into greased ramekin custard cups, dividing the pumpkin custard mixture between 8 cups (about 3/4 cup each).
If using a conventional oven: heat 2 cups of water in a microwave or on the stovetop. Pour hot water around ramekin cups to a depth of 1 in. Bake at 350° F for 35 minutes. The centers should be set with a little jiggle (a knife inserted into the middle of the cup should come out clean).
For a convection steam oven: Place baking sheet in oven. Use steam convection bake at 325º F for 30 minutes. The centers should be set with a little jiggle (a knife inserted into the middle of the cup should come out clean).
Serve pumpkin custard warm or chilled. Top with whipped cream and toasted chopped nuts before serving.
Notes
Pumpkin Pie Spice substitution: Use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice. Evaporated milk and sweetened condensed milk are NOT the same.To use evaporated milk, you can follow the directions in this post on how to make homemade sweetened condensed milk from evaporated milk.