Gluten Free Pumpkin Custards

Yield: 4

Time: ~2 hours

Ingredients:

• 15 oz. pumpkin puree
• 1/2 c. sugar
• 1/4 c. brown sugar
• 1/2 tsp. salt
• 2 eggs
• 2 1/4 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1/8 tsp. ginger
• 12 oz. half n half or evaporated milk
• Vanilla ice cream (optional)
• Cinnamon for sprinkling
• granola for sprinkling

Instructions:

1. Preheat the oven to 375℉ and place four ramekins on a cookie sheet.
2. In a large bowl whisk together the pumpkin, sugars, salt, eggs, and spices until combined. If you don't like that much spice in your pie then add less to begin with (maybe half of the listed amount) and add more to taste. 
3. Stir in the half n half or evaporated milk. Split the custard into the ramekins and bake in the oven for 45-60 minutes or until the center is set. Chill completely in the fridge.
4. Before you eat, top each custard with ice cream and then sprinkle on cinnamon and granola. Eat.