Pumpkin Custard

3 cups half-and-half
6 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup molasses
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
3 cups puréed pumpkin, or about 1 1/2 cans
Whipped topping or sweetened whipped cream

Butter a shallow 2-quart baking dish. In a small saucepan, bring half-and-half to a simmer; set aside. In a medium mixing bowl, beat eggs, sugar, molasses, cinnamon, ginger, nutmeg, and salt. Mix in pumpkin and warm half-and-half. Pour mixture into prepared baking dish. Set dish in a large baking pan. Add hot water to the large pan to a depth of about 1 inch. It should come about halfway up the side of the inner baking dish. bake for about 50 minutes at 325° or until custard is set and a knife inserted near the center comes out clean. Cool completely before serving; can be covered and refrigerated overnight. Serve with a dollop of whipped cream or whipped topping.

Pumpkin Cheesecake

Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
1/2 teaspoon cinnamon
.
Filling:
2 (8 ounces each) packages cream cheese, softened
1 cup half-and-half or whipping cream
1 cup canned pumpkin
3/4 cup granulated sugar
4 eggs, separated
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Topping:
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Combine crust ingredients; press into bottoms and about 2 inches up the sides of a 9-inch springform pan. Bake at 325° for 5 minutes.
In a large mixing bowl, combine cream cheese with cream, pumpkin, sugar, egg yolks, flour, 1 teaspoon vanilla, spices, and salt. Beat until smooth. Beat egg whites until stiff; fold into the pumpkin mixture. Spoon batter into crust. BAke at 325° for 1 hour.

Combine topping ingredients; spread over cheesecake and bake 5 minutes longer. Chill thoroughly before serving, and store leftovers in the refrigerator.

Coconut Pumpkin Custard

13 1/2-ounce can coconut milk
1 cup canned packed pumpkin (not pie mix)
3/4 cup sugar
4 large eggs
1/2 teaspoon salt
1/2 teaspoon coconut extract
1/4 teaspoon ground nutmeg
Cinnamon sugar (for garnish)

Equipment: Six 1-cup ovenproof custard cups

Preheat oven to 350 degrees.

With a mixer or whisk, beat coconut milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill each custard cup with 2/3 cup of pumpkin mixture and lightly sprinkle top with cinnamon sugar.

Make a water bath by filling a 9-by-13-inch baking dish with 4 cups of hot water. Place each filled custard cup in baking dish.

Carefully place baking dish in oven and bake for 35 to 40 minutes, or until a knife inserted near the center of the custard comes out clean.

Makes six 2/3-cup servings.

Note: For an extra-fancy presentation, refrigerate custards until cold. Sprinkle each custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden. Watch the heating process carefully, as the sugars can turn from golden to burned very quickly. Tip: You can find a small, inexpensive torch at your local hardware store.)