Creamy and luscious Pumpkin Egg Custard.
Preheat oven to 325° F and prepare a high rimmed 9" x 13" baking pan with an inch or so of water.
In a large bowl whisk together eggs, milk, brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg (if using), and salt.
Fill 6 ramekins with egg custard mixture*. Bake for 40-50 minutes or until custard is set on the outside and still slightly jiggly in the middle.
Allow to cool for at least 2 hours (the custard will continue to set as it cools)**.
* I used all the custard mixture in 6 ramekins. I used 4 oz. ramekins.
** These egg custards are a perfect make ahead dessert and will last in the fridge for 3-5 days.