Here’s a very special recipe for the very special celebrations that tend to crop up at this very special time of the year.  It makes a spectacular addition to a brunch, by the way.

4 eggs
1 one-pound can of pumpkin
1/2 cup molasses
1 teaspoon cinnamon
1/2 teaspoon ginger
1 tiny pinch of powdered cloves
1 cup whole milk, organic preferred

Break the eggs into a large bowl, and beat very well with a fork. Add the pumpkin, milk, molasses, and spices, and stir well.

Pour mixture into a greased casserole dish or a large beautiful pottery bowl.  Bake at 350º for 1 hour until the pudding is firm in the middle and a cake tester comes out clean. Serve hot, warm, or cold, with or without whipped cream.  Doesn’t much matter; there won’t be any left.