Pumpkin Custard Pudding - cooking recipe

Ingredients

1 (16 oz.) can pumpkin or 2 c. pumpkin
3 eggs, separated
3/4 c. brown sugar
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1 tsp. vanilla or 2 Tbsp. rum or brandy
1 1/2 c. milk or half and half or evaporated milk
1/4 tsp. salt
3/4 c. crushed walnuts or pecans

Preparation

Beat egg whites until stiff.
Fold in other ingredients.
Turn into baking dish.
Bake at 350\u00b0 for 45 minutes or until firm. Cool.
Serve with whipped cream or vanilla ice cream.