Ghostly Custards recipe
Ingredients:
16 oz of canned pumpkin.
12 oz of evaporated milk.
1/3 cup of sugar.
2 tablespoons of honey.
1 teaspoon of ground cinnamon.
¾ teaspoon of ground allspice.
2 medium eggs.
2 cups of thawed whipped topping.
Mini chocolate chips.
Directions:
In a mixing bowl, combine the pumpkin, evaporated milk, sugar, honey, cinnamon, allspice, and eggs; beat on low until smooth.
Place 8 ungreased 4-oz custard cups into two 8-inch square baking pans.
Fill each cup with ½ cup of the pumpkin mixture.
Pour hot water around the cups in the pans to a depth of 1 inch.
Bake at 325°F for 45 minutes or until a knife inserted near the center comes out clean.
Remove from pans and allow to cool on wire racks.
Top each with dollops of whipped topping in the shape of a ghost.
Add chocolate chips for eyes.
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