Ingredients
16 Jack-Be-Little Pumpkins or 2 (9”) frozen pie shells
2 (15 oz) cans solid pack pumpkin or fresh cooked pumpkin puree
1 ½ cups brown sugar + extra for dusting
1 teaspoon salt
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¾ teaspoon freshly ground nutmeg
½ teaspoon ground cloves
1 tablespoon vanilla extract
6 eggs
2 cups heavy cream
1 cup whole milk
Directions
- Preheat oven to 425F.
- Wash Jack-Be-Littles well and cut off the tops scooping out the flesh and seeds. Sprinkle the insides of the pumpkins with extra brown sugar.
- Line them up on a parchment-lined cookie sheet.
- Whisk pumpkin, brown sugar, salt, spices, vanilla, eggs, cream and milk puree in a large bowl. Don’t over whisk! Avoid foam from developing; otherwise it will bake on top of the custard’s surface.
- Pour pumpkin pie mixture into the Jack-Be-Littles. Bake at 425 for 15 minutes, then reduce the temperature to 350. Continue to bake until centers are set but slightly wobbly, about an additional 25-30 minutes. Allow to cool before serving.
