3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 15-ounce can pumpkin purée

1 12-ounce can evaporated milk

2 tsp. Vain vanilla extract (Original Baker’s Blend is a winner for this recipe!)

Whipped cream for serving (optional)

Preheat oven to 350° F.

Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk and Vain vanilla.

Pour into glass or ceramic baking dish. A good thing to know is that you can fill a baking dish deeper than a pie crust, but it’s best not to exceed a depth of about 1 1/2 inches. Baking times vary with depth, size, and type of baking dish, so you just have to watch and check. Bake until knife inserted near the center comes out clean and the pudding looks fairly set. My 8x8 casserole dish cooked in 40-50 minutes. Cool on wire rack, then refrigerate overnight, until ready to serve. Serve with whipped cream.