PUMPKIN CUSTARDS

Like pumpkin pie, but more egg-y and without the crust; a perfect Thanksgiving Day—or fall or winter—dessert.

RECIPE: Pumpkin Custards
Makes 6 8-ounce or 3 16-ounce custards.

Ingredients
1 15-ounce can pumpkin purée
1 cup evaporated milk
2/3 cup brown sugar
2 large eggs plus 1 egg yolk
1 1/2 to 2 teaspoons spice mix (see note)
1 teaspoon vanilla extract
1/2 teaspoon kosher or fine sea salt
Unsalted butter, at room temperature, or cooking spray
Whipping cream, whipped with powdered sugar
Candied pecans (optional)

Directions
Arrange a rack in the middle of the oven and heat the oven to 350 degrees.

In a large bowl, with a mixer or a stout whisk, mix the pumpkin, evaporated milk, brown sugar, eggs, spice mix, vanilla extract, and salt until uniformly smooth.

Butter (or use cooking spray) 6 8-ounce or 3 16-ounce ovenproof ramekins or small casseroles and evenly divide the custard batter among them. Place the cooking containers in a large high-sided roasting pan and pour very hot water into the pan to reach 1 inch up the sides of the pan.

Carefully transfer the roasting pan to the oven and bake, uncovered, until a knife or toothpick inserted into the center comes out clean. (About 60-70 minutes for the 6 ramekins or up to 85 minutes for the small casseroles.)

When done, transfer to a rack to cool. Serve warm, at room temperature, or cool, with the whipped cream and optional candied pecans.

Note: Powdered "pumpkin spice" mixtures are available, or make a spice mix of your own. I often use Moroccan ras el hanout or the Emirati blend called "bzar" (among other spices, bzar mixes both the savory and sweet powders of coriander, cumin, allspice, ginger, nutmeg, turmeric, cinnamon, black peppercorn, and clove, along with the occasional powdered dried chile).