Autumn Custard - cooking recipe

Ingredients

2 c. canned or mashed cooked pumpkin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
3 slightly beaten eggs
2 c. reliquefied nonfat dry milk, made as to pkg. directions
non-calorie sweetener to 8 Tbsp.
1/2 c. sugar

Preparation

Combine pumpkin, salt and spices.
Add remaining ingredients. Pour into nine 5-ounce custard cups; set in a shallow pan.
Fill pan to 1 inch with hot water.
Bake in moderate oven at 350\u00b0 for about 40 minutes, or until mixture doesn't adhere to a knife. Serve warm or cold.
Top with whipped dry milk, sweetened with non-calorie sweetener, if desired.
Makes 9 servings, 60 calories each.