Pumpkin Orange Custards
|Cooked pumpkin||1 Cup (16 tbs) (Canned Or Mashed)|
|Eggs||2 , beaten|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Ground ginger||1 Dash|
|Ground cinnamon||1⁄2 Teaspoon|
|Light cream/Milk||1 Cup (16 tbs)|
|Orange rind||1⁄8 Teaspoon, grated|
Mix pumpkin with eggs, sugar, salt, and spices.
Stir in cream and orange rind and pour mixture into custard cups.
Set cups in a shallow pan of hot water high enough to come almost to the top of the cups.
Bake in preheated slow oven (325° F.) for 40 to 50 minutes, or until custard is firm.