Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts National Presto Industries Pressure Cooker
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- one 16 ounce can of can solid-pack pumpkin one 14 ounce can of sweetened condensed milk 3 eggs, beaten 1 teaspoon of ground cinnamon 1 teaspoon of finely chopped candied ginger (optional) 1/4 teaspoon of ground cloves 1 cup of hot water Whipped cream (optional)
Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into eight 6-ounce custard cups. Cover each securely with aluminum foil. Place cooking rack and 1 cup hot water in 4 or 6-quart pressure cooker. Place single layer of custard cups on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES, at 15 pounds pressure. Cool cooker at once. Remove custard cups to cool on wire rack. Repeat above procedure to cook remaining custards. Refrigerate until chilled. Serve with whipped cream.
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