Petite Tureens of Pumpkin Custard

Pumpkin custard can be a wonderful dessert anytime of the year. I personally believe that pumpkin is not just for autumn. It's incredibly rich in vital anti-oxidants and vitamins. And this humble backyard vegetable is very low in calories yet a good source of vitamin A.  

With these cute little tureens, they make the perfect size to satisfy your craving. (I bought mine from World Market.) I had 12 petite tureens and had leftover pumpkin custard. So I used my cupcake pan and lined 6 wells. I filled them with the remaining pumpkin custard. If you don't have petite tureens, use cupcake pan instead.

Ingredients:
2/3 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice
1/4 tsp ground ginger
1/4 tsp ground cloves
1 can (15 oz) pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1 tsp vanilla extract
3/4 cup half and half

Preheat the oven to 350 degrees.  Line a muffin tin with 12 liners.  Spray the inside of each liner with a little bit of non stick spray.

Mix together flour, baking powder, baking soda, salt and the spices.  Set aside.

Stir together pumpkin, sugar, brown sugar, eggs, vanilla and half and half.  Add flour mixture, and mix until smooth.

Fill the muffin cups about 3/4 full.  Bake for 20 minutes.   Cool cupcakes in the pan.  (Don’t worry, the center will sink as it cools).

Store cupcakes in the fridge.  Top with Whipped Cream to serve.

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