Pumpkin Custards with Gingersnap Crumble

I don’t know about you, but around this time of year I get a little tired of pumpkin pie and just don’t feel like eating it on Thanksgiving. I know what you’re going to say…”What, no pumpkin pie on Thanksgiving?!?” Yes, no pumpkin pie on Thanksgiving, but definitely PUMPKIN CUSTARD on Thanksgiving! I made this for dessert tonight for family dinner and everyone loved it! My oldest brother admitted that he hates pumpkin pie, but really liked this dish, score!

Pumpkin Custards with Gingersnap Crumble

Ingredients:

1/2 C pumpkin puree
1/2 t ground ginger
1/2 t ground cinnamon
1/2 C packed dark brown sugar
2 C evaporated milk
1 large egg plus 2 egg yolks

Gingersnaps (homemade or store-bought) for crumbling & garnish

Directions:

Bring 1 quarter water to boil for a water bath. Set eight 6-ounce custard cups in two 8-inch square pans. Adjust the oven rack to the lower-middle position and preheat to 325 degrees.

Heat pumpkin, ginger, and cinnamon in a medium saucepan over medium heat until puree sputters and flavors intensify, about 3 minutes. Whisk in brown sugar and evaporated milk. Bring to a simmer.

Meanwhile, whisk egg and yolks in a medium bowl. Gradually whisk hot-pumpkin mixture into the eggs, and then pour into custard cups. Set pans in oven and carefully pour enough water in the pan to come halfway up the sides of the cups.

Bake until the custards are set, about 30 minutes. Remove custard cups from the baking dish and cool slightly. Lay plastic wrap directly over each custard to prevent a skin from forming. Chill until ready to serve.

The custards straight from the oven.

Just before serving, crush a few gingersnaps and sprinkle to garnish.

Makes 8 Custards  

Source: Adapted from Perfect One-Dish Dinners: All You Need for Easy Get-Togethers

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog