This recipe has been a family favorite since I was young. If you love pumpkin pie filling but can pass on the crust, this recipe is for you! I often make it this time of year and serve it to my pumpkin-loving kids as a decadent breakfast. Serves six.
Ingredients:
- 1 (15-ounce) can pumpkin purée
- 1 cup half-and-half
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
Directions:
- Arrange a rack in the middle of the oven and heat the oven to 360°F.
- Place 1 (15-ounce) can pumpkin purée, 1 cup half-and-half, 2/3 cup packed brown sugar, 2 large eggs, 1 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon kosher salt in a stand mixer. Beat with the paddle attachment until smooth.
- Evenly divide the custard batter between the ramekins. Place the ramekins in a large baking dish with high sides. Pour enough water into the pan — being careful not to get any water into the ramekins — to reach 1 inch up the sides of the baking pan.
- Transfer the baking pan to the oven. Bake uncovered until a toothpick inserted in the center comes out clean — 1 hour to 1 hour and 5 minutes. Transfer the ramekins to a wire rack. Let cool until slightly warm, or cool completely and refrigerate until chilled.
- No toppings are necessary. However, if serving for dessert, consider topping each ramekin with homemade whipped cream and candied pecans.