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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: In a mixing bowl, combine the pumpkin, evaporated milk, sugar, honey,
cinnamon, allspice, and eggs; beat on low until smooth. Place eight
ungreased 4-ounce custard cups into two 8-inch square baking pans. Fill
each cup with 1/2 cup of the pumpkin mixture. Pour hot water around the
cups in the pans to a depth of 1 inch. Bake at 325 degrees for 40-50
minutes or until a knife inserted near the center comes out clean. Remove
from pans to cool on wire racks.
Before serving, top each with dollops of whipped topping in the shape of a
ghost; add chocolate chips for eyes.
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