“Snappy” Pumpkin Custard Cups
- 2 large eggs
- 1 heaping tablespoon all-purpose flour
- 3/4 cup sugar
- 1 cup pumpkin
- 1 cup whole milk
- 1/2 cup evaporated milk
- 1/2 teaspoon cinnamon
- ginger snap cookies – crushed
- Cool Whip whipped topping
Beat eggs well and add sugar and flour and mix well. Add pumpkin, milk and cinnamon. Pour into individual-sized ramekins, place on a cookie sheet and bake at 400 degrees for 15 minutes and then lower oven temperature to 325 degrees and bake another 10 minutes until set. Remove from oven and allow to cool. Top with finely crumbled ginger snap cookies and a dollop of whipped topping. Enjoy!
Serves 8
First-Place Prize – Submitted by Teresa DeVono, Red Lion