1 c. canned pumpkin
2 eggs, slightly beaten
1/2 c. packed light brown sugar
1/2 tsp. salt
Dash of ginger
1/2 tsp. cinnamon
1 c. cream of milk
1/8 tsp. 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 slow oven, 325 degrees for 40 to 50 minutes, or until custard is firm. Serves 4.