Pumpkin Pudding

• 2 cups pumpkin purée
• 3/4 cup light brown sugar, packed
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 3 eggs, slightly beaten
• 1 cup heavy cream
• 3/4 cup milk

Blend all ingredients; pour into a buttered 1 1/2 quart casserole. Bake at 350° for 55 to 65 minutes or until a knife inserted near center comes out clean. Cool and garnish with dollops of whipped cream or whipped topping.