2 cup. canned pumpkin puree
2 large eggs, lightly beaten with 2 tbsp. water
2 tablespoon firmly packed light brown sugar
2 teaspoon. vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup whipped topping
Ground cinnamon to garnish (optional)
Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish.
Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging cups every 4 minutes.
Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set.
To serve, top each custard with 1-1/2 teaspoons whipped topping. Sprinkle with cinnamon, if desired.
Makes 8 servings.