Once Again: More Pumpkin

How my days have been starting lately:

6:30am-4 mile run

7:15am-Pour myself Pumpkin Spiced coffee from Fresh & Easy (it’s organic!)

-Add pumpkin spice creamer (totally NOT organic)

7:18am-Start up Netflix for Spongebob

7:20am-Pumpkin bagel with pumpkin cream cheese

Needless to say..my day starts with a lot of pumpkin items. I am trying to get it all out of my system come November 1st.

So here is another pumpkin recipe that is so delightful for nighttime movie watching.

Photo Credit: Brooke Parkhurst & James Briscione

Pumpkin Custard with Gingersnap Crumble

Custard:

15 oz can pumpkin puree

2 whole eggs + 2  egg yolks

1/2 cup milk

1/4 tsp kosher salt

1/4 cup maple syrup

1/2 tsp cinnamon

1/8 tsp ground cloves

1/8 tsp ground ginger

Pinch  grated nutmeg

Ginger crumble topping:

 8 gingersnaps, chopped

2  tbsp butter

For custard:

Preheat oven to 350 degrees.

 In a large bowl, use a wooden spoon or spatula to combine all ingredients and  stir vigorously.

 Fill jars 1/4 of the way with pumpkin mixture and place jars in a heat-proof,  glass pan.

Fill pan so that water comes halfway up the sides of the jars.

Place  pan in oven and bake for approximately 65-75 minutes.

To check for doneness,  lightly shake the jars; if the custard does not jiggle, it is done.

For ginger crumble topping:

In a small sauce pot, melt 2  tbsp butter.

Remove from heat.

Add chopped gingersnaps and stir to coat.

To assemble:

 Spoon desired amount of gingersnap crumble on  top of each custard jar. Custard is best when refrigerated for at least an hour,  and even better if refrigerated overnight.

Thank you Redbook!

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