Tis the season of the Great Pumpkin! Beginning with Halloween when he takes center stage and captures everyone’s attention right on through to Thanksgiving when he’s sure to appear in and around the traditional holiday dinner and anytime in between. This “jolly good fellow” can make an unexpected appearance in any number of interesting and enticing ways, not the least of which is in this  luscious ginger pumpkin custard.
When this happens he will once again have succeeded in stealing the show, by enhancing a dinner or lovely dessert buffet.
Milder in flavor and less dense than the traditional pumpkin pie this dessert will surprise and please the eater with its unexpected addition of candied ginger – lifting it out of the ordinary into the extraordinary!

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Ginger Pumpkin Custard

SERVINGS CHANGE SERVING SIZE

COOK TIME 35minutes

PREP TIME 15minutes

READY IN 50minutes

Ingredients

• 3 egg(s) large
• 1 cup pumpkin 100% pure
• 1 ½ teaspoon pumpkin pie spice
• ¼ teaspoon ginger freshly ground
• 1 (14 oz) can sweetened condensed milk EAGLE BRAND®
• 1 cup milk whole
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• whipped cream sweetened
• ½ teaspoon cinnamon ground
• ¼ teaspoon nutmeg ground
• candied ginger for garnish

Instructions

1. Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin, pumpkin pie spice and fresh ginger until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
2. Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
3. Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon and candied ginger just before serving.