1/8 tsp ground cloves
1. preheat oven to 350 degrees f.
2. heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat.
3. beat eggs lightly in large bowl until frothy. add scalded milk, stirring constantly.
4. stir in pumpkin, butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended.
1. split a medium pumpkin crosswise, remove and discard seeds and fibers.
3. scrape pulp away from skin, discard skin.
4. place pulp in blender or food processor fitted with metal blade, process in batches, until smooth.
5. push puree through a coarse sieve. measure 1 1/4 cups puree for recipe, store remaining puree up to 6 months in the freezer (tightly covered).