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Print this Recipe    Pumpkin Custard

Petite Pumpkin Custards

1 (16-oz.) can solid-pack pumpkin
1 (14-oz.) can sweetened condensed milk
3 eggs, beaten
1 teaspoon groung cinnamon
1 teaspoon chopped candied ginger (optional)
1/4 teaspoon ground cloves
1 cup hot water

Whipped cream (optional)

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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