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Petite Pumpkin Custards

• 1 (16-oz.) can solid-pack pumpkin
• 1 (14-oz.) can sweetened condensed milk
• 3 eggs, beaten
• 1 teaspoon groung cinnamon
• 1 teaspoon chopped candied ginger (optional)
• 1/4 teaspoon ground cloves
• 1 cup hot water
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• 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 or steamer basket and 1 cup hot water in 4 or 6-quart Presto® pressure cooker. Place single layer of custard cups on rack or in basket. 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.