Diabetic Pumpkin Custard - cooking recipe

Ingredients

2 c. cooked pumpkin
2 eggs
1 c. skim milk
1 tsp. cinnamon
1 tsp. ginger
artificial sweetener to taste

Preparation

Beat eggs; combine with sweetener.
Add milk; mix well.
Stir in spices and pumpkin; blend.
Pour into an 8-inch pie pan.
Bake in moderate oven for 50 to 60 minutes.
Test by inserting knife near the edge.
When it comes out clean, the custard is finished. Cut into 6 equal portions when chilled.
This custard will keep the pie wedge shape without a crust.