Ghostly Custards

• 1 (16 ounce) can pumpkin
• 1 (12 ounce) can evaporated milk
• 13 cup sugar
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 34 teaspoon ground allspice
• 2 eggs
• 2 cups frozen whipped topping, thawed
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 34 teaspoon ground allspice
• mini chocolate chip

1. In a mixing bowl, combine the first seven ingredients; beat on low until smooth.
2. Place eight ungreased 4-oz.
3. custard cups in two 8-inch square baking pans.
4. Fill each cup with 1/2 cup of pumpkin mixture.
5. Pour hot water around cups into the pans to a depth of 1 inch.
6. Bake at 325F for 40-50 minutes or until a knife inserted near the center comes out clean.
7. Remove from pans to cool on wire racks.
8. Before serving, top each with dollops of whipped topping in the shape of a ghost; add chocolate chips for eyes.

pumpkin, milk, sugar, honey, ground cinnamon, ground allspice, eggs, frozen whipped topping, honey, ground cinnamon, ground allspice, chocolate chip

Taken from www.food.com/recipe/ghostly-custards-465283 (may not work)