Pudding - Baked Pumpkin Custard 

Homemade pumpkin from the freezer made into individual half-pint jars and custard cups! Skip the soggy crust and enjoy this.

Makes Nineteen 8 oz jars and custard cups, which fit into the two inch hotel pan for the water bath, and four in a pie pan.

In 8 qt pot combine:
60 oz pumpkin (by weight) (2 qts)
10 oz pure cane sugar
6 oz pure maple syrup
1 generous T grated fresh ginger
1 t salt
1 1/2 t cinnamon
1 t nutmeg
Bring to a sputtering simmer. I had to leave the lid on because it blubs all over the place! Stir often. Cook until spices have bloomed and the pumpkin tastes rich and deep. Remove from heat.

In two quart measuring pitcher whisk together (immersion blend):
24 oz (3 c) heavy cream
8 oz whole milk
18 egg yolks
2 oz vanilla

Whisk, or blend some of the pumpkin mixture into the cream to temper it. Then whisk or blend cream mixture into the pumpkin mixture, making sure to whisk constantly so the eggs don't curdle with the heat.

Have the oven preheated to 450*. Place 15 half pint jars and custard cups (that's what I have) into the two inch hotel pan. And an extra 4 jars in a pie pan. Fill the jars and cups. Carefully place in oven. Fill hotel pan with boiling water so it comes half-way up the sides of the jars and cups (this is a water bath).

Turn oven to bake 350* (not convection). Bake until set, about 40 to 50 minutes. You may have to remove one and stick a spoon in to see if the liquid has set.

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