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Preheat oven to 350 degrees F.
Mix sugar, cinnamon, salt, ginger, nutmeg and cloves in a small bowl, and put aside.
In a large bowl beat the eggs. Stir in the pumpkin, then the sugar-spice mixture. Gradually stir in the evaporated milk and mix well.
Pour the mixture into a shallow, oven-proof dish and put into the oven for 40 minutes.
Be careful to not overbake the pudding: the center should slightly loose and should jiggle when moved.
Cool and enjoy at room temperature, or refrigerate for later use.
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