Baked Pumpkin Custard

• 6 small sugar pumpkins, 12 - 16 ounces each, and about 4 inches in diameter (to be used as decorative bowls)
• 3/4 cup Sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 Teaspoon ground cloves
• 1/4 teaspoon salt
• 2 Eggs
• 2 cups pumpkin puree
• 1 cup nonfat or lowfat evaporated milk
• 6 tablespoons chopped, toasted California walnuts

Preparation

1 To prepare the pumpkins, if you are using them, remove the stem end from each, and scrape the seeds and fibers from inside the pumpkins.
2 Cut a very thin slice off the bottom of each pumpkin, so they will sit flat, without wobbling. Alternately, coat 6 ramekins, each about six-ounce capacity, with
3 Preheat the oven to 450ºF.
4 In a large bowl, combine the sugar, cinnamon, ginger, cloves and salt, and stir with a whisk or spoon until evenly blended.
5  Add the eggs and pumpkin puree and beat until completely mixed. Slowly pour in the evaporated milk, stirring until smooth.
6 If you are using pumpkins, divide the filling among them, pouring about 1/2-cup into each. Place the pumpkins on a parchment-lined shallow baking pan, with their tops n
7 Bake for 15 minutes, then reduce the heat to 350ºF and continue baking about 1 hour more, or until the pumpkins are tender when pierced. If the tops are done sooner, remove them. If you are using ramekins, pour about 1/2-cup of filling into each.
8 Place the ramekins on a shallow baking pan. Bake for 10 minutes, then reduce the heat to 325ºF and bake about 25 minutes more, or until a knife inserted in the filling comes out clean, or almost clean.
9 Remove from the oven and transfer to a rack to cool (cool for an hour if baked in pumpkins). Serve the custards warm, sprinkle each with 1 tablespoon of walnuts.
10 Accompany with sweetened whipped cream, if desired. The pumpkin lids may be place atop the pumpkins, or at a jaunty angle along side.

Source: California Walnut Board