Ingredients
- 26 ounces canned pumpkin
- 6 whole eggs
- 10 ounces granulated sugar
- 4 ounces brown sugar
- 1/2 ounce cornstarch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- Pinch salt
- 20 ounces milk
- 2 ounces heavy cream
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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By honeycube9149
on November 21, 2011
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i think it well come out so great if you make it :p
By bjdesantis_12340894
West Chester, 78
on November 19, 2009
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I love this recipe because the pumpkin pie is made cream brulle style in ramekins. Granted, converting the ozs to regular home baking quantities involved my looking up a conversion chart on the web, however I was able to halve the recipe for 8 ramekins, which is great for me. I plan to serve this as dessert on Thanksgiving on a plate with a gingerbread cookie alongside it, restaurant style.
Thanks Hotel DuPont, and happy holidays!
--Brenda
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