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1 1/2 cups purée pumpkin (This is one Hokkaido pumpkin skinned, scooped, boiled in a bit of water and then mashed
2 eggs
3/4 cup brown sugar, packed
3/4 cup evaporated milk
1/2 tsp ginger
3/4 tsp cinnamon
1/8 tsp nutmeg
2 tbsp boiling water
1/2 tsp salt
1/4 cup 12% cream
Set oven to 450° F (220° C). Cook pumpkin over direct heat, stirring until it is dried out and slightly caramelized (scorched but not burned). Remove from heat. Beat eggs, stir in sugar, milk, spices (blended to a paste with the hot water). Stir in pumpkin, salt & cream until well blended. Bake 15 min., then reduce heat to 300° (160° C ) (open oven to drop temp rapidly) and bake 25 min. longer. [Needs longer if the pumpkin is not scorched enough - dww]