When I was baking my pumpkin pies last Wednesday, I discovered that I had more fillimg than pie shell. Well, you know I hate to waste, so I decided to find a way to use it.

I created some simple pumpkin custards. I poured the remaining filling into some 1 cup ramekins. I filled each one about two-thirds full and placed them in a pan half filled with water. I baked the
custards right along with the pies – 50 minutes at 350 degrees. I let them cool and then popped them in the fridge.

To serve, just top with some whipped cream. You can make it extra fancy with some chopped
toasted pecans and a sprinkle of cinnamon or nutmeg.

There you have it: a lovely dessert from food that might have been wasted.