1-15 oz can pumpkin 3 eggs-lightly beaten
1 1/2 cups of half & half
2/3 cups brown sugar
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp cloves
1/2 tsp salt
1/4 cup toasted pecans or walnuts
1/2 cup RiverHouse Creations Banana Rum Caramel Sauce
Directions:
Preheat oven to 350 Combine pumpkin, eggs, half&half. Mix brown sugar, cinnamon, cloves, salt and ginger. Add to pumpkin mixture. Mix well. Pour into 8, 6 oz custard cups. Place the custard cups on a cookie sheet or roasting pan with at least 1 inch sides. Pour water around the custard cups and bake for 45 to 50 minutes. The top should be firm. Remove cups from water and let cool. Before serving, warm up RiverHouse Creations Banana Rum Caramel Sauce and spoon 1-2 Tbsps on each custard. Sprinkle pecans or walnuts over sauce.
