Pumpkin Puddin

No crust

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1 (15 ounce) can pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 2  eggs
• 2  teaspoons ground cinnamon
• 1⁄2 teaspoon salt
• 1  teaspoon ground ginger
• 1  teaspoon ground cloves

Directions

1. Preheat oven to 425.
2. Beat eggs.
3. Add pumpkin, evaporated milk & spices. Mix well.
4. Pour into pie pan or baking cups.
5. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.).