Pumpkin Pudding - cooking recipe

Ingredients

2/3 c. firmly packed brown sugar
1 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. salt
1 1/2 c. canned pumpkin, cooked and sieved
4 eggs
2 1/2 c. milk (whole or half and half)

Preparation

Add sugar, spices and salt to pumpkin and blend.
Mix eggs and milk (do not beat) and stir into mixture.
Pour into baking pan or pie shell.
Bake at 450\u00b0 for 10 minutes.
Reduce temperature to moderate 325\u00b0 and bake for 40 minutes.
To test for doneness, inserted knife blade must be clean.