Ghostly Custards
Ready In: 1 hr 5 mins
Serves: 8
Ingredients
- 1 (16 ounce) can pumpkin
- 1 (12 ounce) can evaporated milk
- 1⁄3 cup sugar
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 3⁄4 teaspoon ground allspice
- 2 eggs
- 2 cups frozen whipped topping, thawed
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 3⁄4 teaspoon ground allspice
- mini chocolate chip
Directions
- In a mixing bowl, combine the first seven ingredients; beat on low until smooth.
- Place eight ungreased 4-oz. custard cups in two 8-inch square baking pans.
- Fill each cup with 1/2 cup of pumpkin mixture.
- Pour hot water around cups into the pans to a depth of 1 inch.
- Bake at 325°F 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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