· 3 eggs, slightly beaten
· 1 can (16 oz.) solid pack pumpkin
· 1 can (13 oz.) evaporated milk
· 1/2 cup firmly packed brown sugar
· 2 teaspoons pumpkin pie spice
· 1/2 teaspoon salt, optional
· 1/2 cup raisins
In large bowl, beat together eggs, pumpkin, milk, sugar, spice and salt, if
desired, until well blended. Place 6 (6− to 10−ounce) custard cups in large
baking pan. Pour about 2/3 cup egg mixture into each custard cup.
Sprinkle each with about 1 tablespoon raisins. Place pan on rack in
preheated 350° F oven. Pour very hot water into pan to within 1/2 inch of
top of custards.
Bake until knife inserted near center comes out clean, about 50 to 60
minutes. Remove promptly from hot water. Cool on wire rack about 5 to 10
minutes. Serve warm or refrigerate to serve chilled.
