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Pumpkin Raisin Custards

Pumpkin Raisin Custards


  • 3 eggs, slightly beaten
  • 1 (16 ounce) can solid pack pumpkin
  • 1 (13 ounce) can evaporated milk
  • 1/2 cup firmly packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt, optional
  • 1/2 cup raisins


  1. In large bowl, beat together eggs, pumpkin, milk, sugar, spice and salt, if desired, until well blended. Place 6 (6- to 10-ounce) custard cups in large baking pan. Pour about 2/3 cup egg mixture into each custard cup. Sprinkle each with about 1 tablespoon raisins.
  2. Place pan on rack in preheated 350 degrees F oven. Pour very hot water into pan to within 1/2 inch of top of custards.
  3. Bake until knife inserted near center comes out clean, about 50 to 60 minutes.
  4. Remove promptly from hot water. Cool on wire rack about 5 to 10 minutes.
  5. Serve warm or refrigerate to serve chilled.

Makes 6 servings

Recipe and photo credit: American Egg Board.


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