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    Petite Pumpkin Custards


    Source of Recipe


    unknown

    List of Ingredients




    16 ounces solid pack pumpkin
    1 can sweetened condensed milk
    3 beaten eggs
    1 teaspoon ground cinnamon
    1 teaspoon chopped candied ginger (optional)
    1/4 teaspoon ground cloves
    1 cup hot water

    Recipe



    Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into eight 6-ounce custard cups. Cover each securely with aluminum foil. Place cooking rack or steamer basket and 1 cup hot water in 4 or 6-quart pressure cooker. Place single layer of custard cups on rack or in basket. Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES, at 15 pounds pressure. Cool cooker at once. Remove custard cups to cool on wire rack. Repeat above procedure to cook remaining custards. Refrigerate until chilled. Serve with whipped cream.

 

 

 

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