2 slightly beaten eggs
1 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon finely shredded orange peel
1/4 teaspoon ground allspice
1 12-ounce can evaporated milk
Whipped cream (optional)
Toasted chopped pecans (optional)
In a large mixing bowl combine eggs, pumpkin, sugar, cinnamon, orange peel, and allspice. Stir in evaporated milk. Pour into a 1-quart soufflé dish. Cover the dish tightly with foil.
Tear off two l5 x 6-inch pieces of heavy foil. Fold each piece in thirds lengthwise. Crisscross the strips and place the soufflé dish in the center. Bringing up foil strips, lift the ends of the strips and transfer the dish and foil to a 3 1/2-, 4-, or 5-quart slow cooker. (Leave foil strips under dish. ) Pour warm water into the cooker around the dish to a depth of 1 1/2 inches.
Cover; cook on low-heat setting about 4 hours or until a knife inserted near the center comes out clean.
Using the foil strips, carefully lift the dish out of the cooker. Let stand 20 minutes, Serve warm or chilled. Top each serving with a dollop of whipped cream and pecans, if desired. Makes 4 servings.