I’m here for the pumpkin pie filling. 🥧🍂 Baked Pumpkin Custard is silky, warmly spiced, and served in individual cups with whipped cream and pecans. ✅ Full recipe card at the link in my bio. ⏲️ The Shortcut: Skip the pie crust with just 10 minutes of prep. INGREDIENTS 1 cup pumpkin puree 2 large eggs 16 fluid ounces evaporated milk ⅔ cup packed light brown sugar 1 teaspoon pure vanilla extract 2 teaspoons cornstarch 1 teaspoon pumpkin pie spice ½ teaspoon kosher salt ¼ teaspoon cinnamon ¼ teaspoon ground ginger Whipped cream, optional Chopped pecans, optional DIRECTIONS 1. Preheat the oven to 350°F (177°C). 2. In a large bowl, whisk together the pumpkin, eggs, evaporated milk, brown sugar, and vanilla. 3. In a small bowl, mix the cornstarch, spices, and salt, breaking up any clumps. 4. Slowly add the dry mixture to the wet mixture, whisking until well blended. 5. Divide evenly among four 6-ounce ramekins or custard cups. Place in a 9-by-13-inch baking pan with high sides. Add warm water halfway up the sides of the cups. Fill the pan while it’s on the oven rack to avoid spills. 6. Bake for 40 to 50 minutes, until set and lightly browned. The centers should have a slight jiggle, and a knife inserted into the center should come out clean. Carefully transfer to a wire rack to cool. 7. Serve warm, at room temperature, or chilled with whipped cream and pecans, if desired. #pumpkincustard #pumpkindessert #EasyRecipes #falldesserts #thanksgivingdessert - @bykelseysmith