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Pumpkin Raisin Custards

3 large eggs, slightly beaten
1 (16-ounce) can solid pack pumpkin
1 (12-ounce) can evaporated milk
1/2 cup firmly packed brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt, optional
1/2 cup raisins

1. In large bowl, beat together eggs, pumpkin, milk, sugar, spice and salt, if desired, until well blended. Place 6 (6 to 10-ounce) custard cups in large baking pan. Pour about 2/3 cup egg mixture into each custard cup. Sprinkle each with about 1 tablespoon raisins. Place pan on rack in preheated 350°F oven. Pour very hot water into pan to within 1/2-inch of top of custards.
2. Bake until knife inserted near center comes out clean, about 50 to 60 minutes. Remove promptly from hot water. Cool on wire rack about 5 to 10 minutes. Serve warm or refrigerate to serve chilled.

Makes 6 servings.

Recipe and photograph provided courtesy of the American Egg Board.