Ingredients
1 can (15 ounces) solid-pack pumpkin1 can (12 ounces) evaporated milk1/3 cup sugar2 tablespoons honey1 teaspoon ground cinnamon3/4 teaspoon ground allspice2 large eggs2 cups whipped toppingMiniature semisweet chocolate chips
Preparation
In a bowl, combine the first seven ingredients; beat on low until smooth. Place eight ungreased 4-oz. custard cups in two 8-in. square baking pans. Fill each cup with 1/2 cup pumpkin mixture. Pour hot water around cups into the pans to a depth of 1 in. Bake at 325° for 40-50 minutes or until a knife inserted in the center comes out clean. Remove from pans to cool on wire racks. Before serving, top each with dollops of whipped topping in the shape of a ghost; add chocolate chips for eyes.
