Instructions: In a mixing bowl, combine the pumpkin, evaporated milk, sugar, honey, cinnamon, allspice, and eggs; beat on low until smooth. Place eight ungreased 4-ounce custard cups into two 8-inch square baking pans. Fill each cup with 1/2 cup of the pumpkin mixture. Pour hot water around the cups in the pans to a depth of 1 inch. Bake at 325 degrees 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.

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