Pumpkin Pudding

1 15-oz. can pumpkin
2 slightly beaten eggs
1 c. sugar
1/2 t. salt
1/2 t. ginger
1/2 t. nutmeg
2 t. cinnamon
8-12 oz. whipping cream or evaporated milk*

Preheat oven to 425 degrees F. Mix ingredients in the order given. Pour into a 1 1/2 quart casserole dish. Bake for 15 minutes; reduce heat to 350 degrees and bake 45-55 minutes or until a knife inserted near the center comes out clean. Stir with a fork; cool completely and chill. Stir again before serving if necessary. Garnish with ground cinnamon, if desired.

*I used 12 oz. whipping cream, but the cream flavor was somewhat strong. However, 8 oz. might not be quite enough. Evaporated milk may be used instead of cream.


To make pumpkin pie:
Prepare, but do not bake, a 9" pie crust. Prepare filling as above; pour into crust. Bake as directed, but probably only 45 minutes at 350. Skip stirring. ;)

The above recipe for pudding was adapted from a pumpkin pie recipe.