Ingredients Jump to Instructions ↓

  1. 1 can (15 ounces) solid-pack pumpkin

  2. 1 can (12 ounces) evaporated milk

  3. 1/3 cup sugar

  4. 2 tablespoons honey

  5. 1 teaspoon ground cinnamon

  6. 3/4 teaspoon ground allspice

  7. 2 eggs

  8. 2 cups whipped topping

  9. Miniature semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Ghostly Custards Recipe photo by Taste of Home In a bowl, combine the first seven ingredients; beat on low until smooth. Place eight ungreased 4-oz. custard cups in two 8-in. square baking pans. Fill each cup with 1/2 cup of pumpkin mixture. Pour hot water around cups into the pans to a depth of 1 in. Bake at 325° for 40-50 minutes or until a knife inserted near the center comes out clean. Remove from pans to cool on wire racks. Before serving, top each with dollops of whipped topping in the shape of a ghost; add chocolate chips for eyes. Yield: 8 servings.


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