Pumpkin Pudding

Combine milk, brown sugar, orange peel, ginger, cinnamon and salt.

Stir thoroughly and add eggs and pumpkin; blend well.

Beat until smooth.

Pour into a greased shallow 1 1/2-quart baking dish.

Place the dish in a large pan in the middle of the oven; pour enough boiling water in the pan to come halfway up the sides of the baking dish.

Bake at 350° for 1 1/4 hours or until a knife inserted in the center of the pudding comes out clean.

Remove the baking dish; cool the pudding to room temperature before serving or refrigerate at least 3 hours.

If cooked in six (4-ounce) individual glass molds, bake at 350° for 40 minutes.