PETITE PUMPKIN CUSTARDS

1 (16 ounce) can solid-pack pumpkin
1 (14 ounce) can sweetened condensed milk
3 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon finely chopped candied ginger (optional)
1⁄4 teaspoon ground cloves
1 cup water
Whipped cream (optional, for serving)

Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into individual custard cups. Cover each cup firmly with aluminum foil.

Pour 1 cup water into cooker. Place custard cups on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once (see note*).

Refrigerate custards until chilled. Serve with whipped cream, if desired.

CAUTION:
FOR DESSERTS, DO NOT FILL PRESSURE COOKER MORE THAN 2/3 FULL! Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

*NOTE:
If the instructions state, "Cool cooker at once," cool the pressure cooker under a running water faucet or pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Note: Do not set hot cooker in a molded sink as it could damage the sink. Pressure is completely reduced when the air vent/cover lock has dropped. If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool until the air vent/cover lock drops. After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator before opening the cover.

Makes 8 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006