Pumpkin-Orange Custards

• 1 cup canned or mashed cooked fresh pumpkin
• 2 eggs slightly beaten (or substitutes)
• 1/2 cup firmly packed light brown sugar
• 1/2 teaspoon salt
• dash of ground ginger
• 1/2 teaspoon ground cinnamon
• 1 cup light cream or milk
• 1/8 teaspoon grated orange rind

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 a pre-heated slow oven for 40 to 50 minutes, or until custard is firm.

If you have kids, the waiting time and the smell from the oven will make them crazy.

• Yields: 4 servings
• Preparation Time: About an hour and 15 minutes