Mini Jack-O-Lantern Brunch Custards


15 mini pumpkins
6 eggs
½ cup white sugar & ½ cup brown sugar
1 (15-oz.) can solid packed pumpkin
¼ teaspoon salt
1 teaspoon ground cinnamon*
½ teaspoon ground ginger*
¼ teaspoon ground cloves*
3 cups of milk, heated until hot but not boiling
½ teaspoon vanilla
Garnish: 1 larger pumpkin & 1-2 cups whipping cream, whipped


Make the containers
Cut a circle out around the stem (as you would when carving Jack-O-Lanterns); scrape
out the seeds and pulp along with some of the flesh from sides to allow room for the
filling. Replace lids. Place pumpkins and lids in a large baking dish (not touching). Add
enough hot water to cover half way up the mini pumpkins. Bake at 350˚ for about 30
minutes. They should be somewhat cooked, but still firm. Place tops to the side.

Make the custard
Place ingredients in a large bowl or blender – blend well. Carefully pour custard mixture
equally into pumpkins. Any extra can be baked in custard cups. Cook for 45 minutes
longer or until custard is set (a knife inserted in the center should come out clean when
done). Let set at least 20 minutes. Replace tops. Store in refrigerator.

To Serve
Hollow out the larger pumpkin. Fill with whipped cream. Place this in the center of a
large platter with smaller, filled pumpkins surrounding it. Cream may be sprinkled with
Makes 15 portions

*Use 2 tsp. pumpkin pie spice in place of individual spices