• 14 oz sweetened condensed milk
• 2 large eggs
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 15 oz canned pumpkin

Mix the pumpkin with the spices. Add the milk, eggs slightly beaten, and stir until smooth and well combined.

Bake in a non-stick cake pan at 425 °F (220 °C) for 15 minutes.

Lower heat to 350 °F (175 °C) and bake an additional 30-40 minutes.

The custard will be puffed up, but will fall when it cools. It will have a slightly caramelized top and bottom instead of a pie crust.

Serve as you would pumpkin pie.

by Pak101.com (few years ago!) / 1070 views