- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 17 (4-ounce) servings
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.
