1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1/3 cup sugar
2 tablespoons honey
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
2 large eggs2 cups whipped topping
Miniature semisweet chocolate chips
In a bowl, combine the first seven ingredients; beat on low until smooth. Place eight ungreased 4-oz. custard cups in two 8-in.-square baking pans. Fill each cup with 1/2 cup pumpkin mixture. Pour hot water around cups into the pans to a depth of 1 in.
Bake at 325° 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 in the shape of a ghost; add chocolate chips for eyes. Makes 8 servings.