1 1/2 c  Browned, strained pumpkin
2 tb All purpose flour
1 c  Brown sugar
2 c  Milk
1 c  Carnation 2% canned milk
1 ts Cinnamon
1/2 ts Ginger
1/2 ts Nutmeg
2    Eggs, beaten

This recipe calls for browned pumpkin which is accomplished by buttering a
heavy cast iron frying pan and cooking the 2 cups pumpkin over medium heat,
stirring and turning so all parts dry properly. Keep this up til it is
reduced to 1 1/2 cups. It will be slightly browned. Place the browned
pumpkin in a bowl, sprinkle with flour and brown sugar and stir til
thoroughly mixed. Add spices and eggs and beat well. Scald milk. Add the
canned milk to scalded milk. Add milks to pumpkin mixture Beat together
til well mixed. Place mixture in a greased casserole and place it in a
larger casserole with hot water that comes half way up the outside of inner
casserole. Place in a 325 F oven and oven poach til a knife comes out clean
when tested. Serve hot or cold.