Pumpkin Custard

• 1 cup canned pumpkin puree
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C).
2. Whisk pumpkin puree with sugar, spices, and salt.
3. Heat milk and cream in a saucepan until steaming.
4. Whisk egg yolks and gradually add hot milk mixture.
5. Stir in pumpkin mixture.
6. Strain into ramekins and bake in a water bath for 45-50 minutes. Chill before serving.