Pumpkin Pudding

Pumpkin Pudding

3 eggs 16 oz. can pumpkin 3/4 cup loosely packed brown sugar 1 1/2 cups milk or light cream (or a 13 oz. can evaporated milk) 1 t. ground cinnamon 1/2 t. grated fresh ginger 1/4 t. ground cloves Pinch salt

Preheat oven to 350. Beat eggs; add all other ingredients. Mix together, beating with a hand beater or using a food processor or blender. Put mixture in an oiled 9 inch baking dish (round dish) and bake 45 minutes or until a knife inserted in the center comes out clean Note: If you serve this as a vegetable, you may want to reduce the amount of sugar to 1/2 cup. Also, if serving as a dessert, try baking it in oiled custard cups; you will need 7 to 8, depending on how high you fill them. Serve accompanied with turkey, chicken or pork. Serves 6 to 8 Source:My Old Recipes

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