Sugarless Pumpkin Custard - cooking recipe

Ingredients

2 c. canned or mashed cooked pumpkin
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cloves
2 c. skimmed or reconstituted nonfat dry milk
3 tsp. liquid artificial sweetener
1/2 tsp. cinnamon
1/2 tsp. ginger
3 slightly beaten eggs

Preparation

Combine pumpkin, salt and spices. Add remaining ingredients. Pour into 9 custard cups or an 8-inch square pan. Set in a shallow pan and fill pan to 1 inch with hot water. Bake at 350\u00b0 for 40 minutes or until a knife when inserted in the center comes out clean.