PUMPKIN CUSTARD
1 sm. can pumpkin (1 1/2 c.)
2 eggs, beaten
8 to 10 shakes liquid sweetener
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
2/3 c. dry milk, scald with 1 1/2 c.
water
Pour and mix into blender. Pour into custard cups. Put into a pan with 1/2 to 1 inch water. Bake at 350 degrees for 45 minutes. Good with hard cheese and glass of milk. Serves 3.