Pumpkin Custard for the season

Since it's autumn officially I decided to make some Pumpkin Custard. I have some older magazines (don't we all) and so I looked through them and came across this delicious looking recipe. The original recipe can be found in the Taste of Home's Halloween Food & Fun magazine, it looks like from 2003 because they don't put the date on the front cover. This was super easy to throw together and in my opinion for some reason tastes better than a pumpkin pie. Do you know many bakers who don't like pie crust? I'm not really a fan so I like to make "crustless pies" which is unfortunate for my husband who loves pie, any pie.

Pumpkin Custards

Ingredients
-1 can pumpkin (16 oz)
-1 can evaporated milk (12 oz)
-1/3 cup  sugar
-2 tablespoons honey
-1 teaspoon ground cinnamon
-1/4 teaspoon cloves
-1/4 teaspoon nutmeg
-2 whole eggs

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