Recipe courtesy of Michele Mitchel
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Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
17 (4-ounce) servings

Ingredients

Directions

Preheat oven to 350 degrees F. Mix pumpkin filling and eggs thoroughly. Combine all dry ingredients together and sift so there are no lumps. Add sifted dry ingredients to pumpkin mixture and mix well. Gradually add the milk and cream. Pour into 4-ounce bomb molds. Bake for 35 to 40 minutes, until set in the center.

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