Spiced Pumpkin Custard in Baby Boo Bowls
There is no other way to describe this except WOW! It is amazing and worth the effort. This is just like pumpkin pie without the crust. A real hit and no dishes to wash. Find pumpkins that are large enough to hold about 1/3 cup custard.
  1. Preheat oven to 325 degrees.
  2. Cut off the top of each pumpkin. Using a spoon, carefully scoop out the seeds and stringy pulp of each one to create a tiny bowl. Place the shells and tops in a roasting pan with a few inches of water and bake for 15-20 minutes, or until just tender. Remove the caps from the roasting pan.
  3. Whisk together the whole egg, egg yolk, and sugar in a medium bowl. Set aside.
  4. Combine the cream, molasses, cinnamon, ginger, and salt in a medium saucepan over medium heat. Bring the mixture just to a boil and then slowly whisk into the egg mixture. Stir in the pumpkin puree.
  5. Pour the custard into the pumpkins, cover the pan with aluminum foil, and bake for 50-60 minutes or until the custard is set. Cool the pumpkins on a wire rack and then cover with the lids.
Recipe Notes

To serve cold: refrigerate for at least 6 hours before serving.
To serve hot:  let sit for 30 minutes on wire rack before serving and add a dollop of whipped cream.