I was rummaging in my cupboards today and found a can of pumpkin filling and sweetened condensed milk. We’re not big pumpkin pie eaters, but I thought a pumpkin something might be a good thing to use for playing with our new ramekins, which we have yet to use for anything and don’t have ingredients for much of anything. So I looked at the recipe on the can, then I looked online, and then I combined 2 recipes to come up with this one.

1 15 oz can Pumpkin filling
1 14 oz can Sweetened Condensed Milk
1/2 c. Bisquik
2 TBL. oil
2 eggs
1/2 tsp. salt
1/2 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. allspice
dash ground cloves

Preheat oven to 350. Spray ramekins with non-stick spray. I believe my ramekins are 4 oz.

Combine all ingredients and beat until smooth. You can adjust spices to your preference. Ladle filling into prepared ramekins and set them on a cookie sheet. Bake for 40-45 minutes or until a knife comes out clean.

Makes 7.

We added a little home made whipped cream, and they were pretty good. The texture is somewhere between pie and cake, but not quite either. So I’m calling them pumpkin cups for now. I’m not too sure I have the spices 100% right, but some may want more spice and some less, and since they only really affect flavor, I figure anyone else making it will play around with them anyway.

We’re not big on pumpkin in my house (never even get it for Thanksgiving), so I don’t know if we’ll make these again, but they really were pretty good.