Pumpkin Custard

Ingredients

• 2 cups cooked or canned pumpkin
• 2 eggs
• 1 cup skim milk
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/8 tsp. artificial sweetener

Directions

Beat eggs and combine with sweetener. Add milk and mix well. Add spices and pour into 8 inch pie pan. Bake in moderate oven (350) for 50-60 minutes. Test by inserting knife neat edge. When it comes out clean, custard is finished. Cut into 6 equal portions when chilled. This custard will keep pie wedge-shaped without a crust. May garnish with whipped topping.

By Robin from Washington, IA