Pumpkin Custard

Pumpkin Custard the Editors of Publications International, Ltd.

Yield

Makes 6 servings

Ingredients

Preparation

1. Combine eggs, pumpkin, brown sugar, ginger, cinnamon and lemon peel in large bowl. Stir in evaporated milk. Pour mixture into a 1-1/2-quart soufflé dish. Cover tightly with foil.
2. Make foil handles*. Place soufflé dish in slow cooker. Pour water into slow cooker to come about 1-1/2 inches from top of soufflé dish. Cover; cook on LOW 4 hours.
3. Use foil handles to lift dish from slow cooker. Sprinkle with additional ground cinnamon. Serve warm.

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