2 eggs
1 can canned pumpkin puree
2 T. sugar
pinch salt
1/2 t, ginger
1/2 t. cinnamon, plus more for garnish
1/4 t. nutmeg
1 t vanilla extract
1 c. milk
Preheat oven to 325 degrees Lighty spray 8 4 oz ramekins with cooking spray.
Put 1-inch water in a 9 x ll baking pan and set aside
In a bowl and using a hand mixer, add the eggs and beat until foamy, about l minute
In another bowl, add the pumpkin, sugar, salt, ginger, cinnamon, nutmeg, vanilla, and milk. Stir to combine. Add the egg. Stir to combine. Divide evenly into the custard cups. Place the ramekins into the prepared pan and bake until custards jiggle slightly--about 45 minutes. Garnish with cinnamon.
