Ingredients:
- 3 cups half-and-half
- 6 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup molasses
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 cups puréed pumpkin, or about 1 1/2 cans
- Whipped topping or sweetened whipped cream
Preparation:
Butter a shallow 2-quart baking dish. In a small saucepan, bring half-and-half to a simmer; set aside. In a medium mixing bowl, beat eggs, sugar, molasses, cinnamon, ginger, nutmeg, and salt. Mix in pumpkin and warm half-and-half. Pour mixture into prepared baking dish. Set dish in a large baking pan. Add hot water to the large pan to a depth of about 1 inch. It should come about halfway up the side of the inner baking dish. Bake at 325° for about 1 hour and 10 minutes, or until custard is set in the center. It should only jiggle very slightly. Cool completely before serving; can be covered and refrigerated overnight. Serve with a dollop of whipped cream or whipped topping.
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