1 1/2 c. milk
1/2 c. firmly packed brown sugar
1/4 tsp. freshly grated orange peel
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt
3 eggs, lightly beaten
1 c. freshly cooked pureed pumpkin or winter squash, or canned pureed pumpkin

Preheat the oven to 350 degrees. In a large mixing bowl, combine the milk, brown sugar, orange peel, ginger, cinnamon and salt. Stir thoroughly, then add the lightly beaten eggs and the pureed pumpkin. Beat vigorously with a spoon until the mixture is smooth, and pour it into a 1-quart shallow greased baking dish. Place the dish in a large pan in the middle of the oven and pour enough boiling water into the pan to come halfway up the sides of the baking dish.

Bake the pudding for about 1 1/4 hours, or until a knife inserted in the center comes out clean. Remove the dish from the water and either cool the pudding to room temperature before serving or refrigerate for at least 3 hours, or until thoroughly chilled. If you like, the pudding may be made in 6 (4 oz.) porcelain or glass molds; in that case, bake it for about 40 minutes, until firm. Serves 6.