Does anyone have a recipe for canned pumpkin?

Do you think this would come out okay if I put it in a muffin tin and just did the water bath with that? I don't have any ramekins and I think the muffin tins would be perfect portion size for post op. I'll probably try this while I'm still pre op to test out.

 The recipe is so similar to a regular pumpkin pie I would think it would bake the same way without the water, but I'm no chef.  A muffin tip is probably ok. 

I went to walmart and bought ramekins after reading her book.  They are 1/2 cup size with lids, I think they will be perfect for setting aside portions of food.

Another options she has is more of a pumpkin pie. Using 2 cups of sugar free gingersnap cookies. 2 tbls salted butter melted.

Put cookies and butter in a food processor. Divide and press into two 8 in pie plates. Bake for 10-12 minutes until the crust start to color. Cool while making filling posted above.

Divide filling between the two pies. Bake for 20-25 minutes until the filling is set around the edges and the center is still a bit soft. Cool of a rack, then chill.

1/8 of pie - Calories 113, fat 5, carbs 12, protein 3.5.