Nut Pumpkin Custard - cooking recipe

Ingredients

2 cans strained, cooked pumpkin
1/3 c. brown sugar
1/4 c. molasses
3 eggs
1 1/2 c. hot milk
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 c. chopped pecans
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt

Preparation

Separate eggs, using whites for topping on pie (meringue). Beat egg yolks, pecans and milk. Pour into a shallow baking dish so mixture will be two inches thick. Bake in slow oven (300\u00b0 to 350\u00b0) until firm, about 30 minutes.