• 1 can (15 oz.) pumpkin
• 1 can evaporated milk
• 1/3 cup sugar
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 3/4 teaspoon allspice
• 2 eggs
• Whipped cream and pecans for topping


Combine first seven ingredients and beat until smooth. Fill ungreased ramekins with mixture, allowing about 1/4 inch headspace. Fill raised cookie sheet with 1-in. of water, and place ramekins in water. Bake at 325 degrees for about 40-50 minutes or until a knife inserted in center comes out clean. Top with whipped cream and pecans, and enjoy!