|EVERY FEW MINUTES|
1 cup canned or fresh pumpkin
1 egg, slightly beaten
1/2 cup dark brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 tablespoon dark rum or 1 teaspoon vanilla
1 regular can evaporated milk (about 1 cup)
Beat the egg until foamy. Wash and peel pumpkin and remove seeds (if using a fresh pumpkin).
Combine all ingredients in a blender, food processor or Vitamix. Pour into heatproof custard cups. Set the custard cups into a shallow pan of hot water and bake in a preheated 325°F oven for about 40 minutes, or until custard tests done.
Note: To test custard for doneness, insert a sharply pointed knife about 1 inch from the side of the cup. Knife should come out clean, but center may still be unset and will continue to cook after removed from the oven.
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