Baked Pumpkin Custard - cooking recipe

Ingredients

1 (29 oz.) can pumpkin
1 (13 oz.) can evaporated milk
1 c. milk
4 eggs, beaten
1 1/2 c. sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/2 tsp. nutmeg

Preparation

Spray a 1 1/2-quart casserole with nonstick cooking spray. Combine all ingredients in a large bowl; stir well until blended. Bake at 425\u00b0 for 15 minutes, then reduce oven to 350\u00b0 for 45 minutes or until inserted knife in center comes out clean.
Serve warm or cold.
Garnish with whipped topping, if desired.