- 29oz. can pumpkin
- 2 cups hot milk
- 2/3 cup sugar
- 1/4 tsp. ground nutmeg
- 4 eggs
- 1 cup gingersnap cookie crumbs
- 4 Tbsp. butter
- 2 tsp. vanilla
- 1/2 toasted pumpkin seeds
Preheat oven to 350*. In a skillet, toast pumpkin seeds until slightly golden.
In a bowl, using a electric mixer, beat together pumpkin, milk, sugar, nutmeg and eggs.
Stir in cookie crumbs, butter and vanilla.
Butter 8 ramekins and spoon pumpkin mixture into ramekins.
Sprinkle with seeds.
Place ramekins in a shallow baking dish fill with enough water to come up the side of ramekins.
Bake for 45 minutes.