To prepare the pumpkins, if you are using them, remove the stem end from each,
and scrape the seeds and fibers from inside the pumpkins.
Cut a very thin slice off the bottom of each pumpkin, so they will sit flat,
without wobbling. Alternately, coat 6 ramekins, each about six-ounce capacity, with
nonstick cooking spray.
Heat the oven to 450 degrees F.
In a large bowl, combine the sugar, cinnamon, ginger, cloves and salt, and stir
with a whisk or spoon until evenly blended. Add the eggs and pumpkin puree and beat
until completely mixed. Slowly pour in the evaporated milk, stirring until smooth.
If you are using pumpkins, divide the filling among them, pouring about 1/2 cup
into each. Place the pumpkins on a parchment-lined shallow baking pan, with their
tops next to them. Bake for 15 minutes, then reduce the heat to 350 degrees F and
continue baking about 1 hour more, or until the pumpkins are tender when pierced.
If the tops are done sooner, remove them. If you are using ramekins, pour about
1/2 cup of filling into each. Place the ramekins on a shallow baking pan.
Bake for 10 minutes, then reduce the heat to 325 degrees F and bake about 25
minutes more, or until a knife inserted in the filling comes out clean, or almost
Remove from the oven and transfer to a rack to cool (cool for an hour if baked
in pumpkins). Serve the custards warm, sprinkle each with 1 tablespoon of walnuts.
Accompany with sweetened whipped cream, if desired. The pumpkin lids may be placed
atop the pumpkins, or at a jaunty angle along side.
Created By Patrick Mulvaney - Chef Mulvaney is the owner-operator of Culinary
Specialists Catering Company and Mulvaney's B&L.