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Pumpkin Caramel Custard
Preheat oven to 350. Heat milk to scalding. Beat eggs with pumpkin, sugar, rum, and spices. Pour milk into pumpkin mixture and beat until smooth.

Sprinkle brown sugar in bottom of 1-1/2 quart baking or souffle dish or 6-8 individual custard cups. Pour custard over sugar. Set dish(es) in pan of hot water. Bake for 50-60 minutes or until custard tests done. Remove from hot water and cool. Chill 2-3 hours before serving.
Ingredients
1 C. cooked pumpkin puree
3 eggs
1 1/2 C. milk
1/2 C. sugar
2 tbsp rum
1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 C. brown sugar
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