13x9 aluminum sheet pan. This just needs to be large enough to contain the six ramekins.
15ozcanned pumpkinI get organic pumpkin puree by Libby.
1/2cupheavy whipping cream
2tspnpumpkin pie spiceor make your own
Preheat oven to 350°
Spray six ramekins with cooking spray and set them on the sheet pan.
In a large bowl, mix cream, pumpkin, salt, vanilla, spice, and sweetener.
Pour pumpkin mixture evenly into ramekins. Clean up any spills and place the pan in the oven.
Bake 45 minutes. Check for doneness with toothpick or other favorite method, like a thin knife blade. The mixture should be just barely set. It will firm up after removing from oven.
Remove sheet pan from oven. Let custard cool for 10 minutes.
Make or use canned whipped cream to top the custards. Serve. You can make these ahead and store in fridge or a day or two, holding off on the whipped cream until ready to serve. If storing, use cellophane wrap to cover custards and avoid them drying out.
These are great for company meals, easy and acceptable to non-Keto types. We make up a batch and eat over several days when it's just us.