Autumn Custard

Bette's Junket, 1965

1 hour — 6 Servings

Ingredients

2	cup	cooked pumpkin (mashed - canned or fresh)
1⁄2	teaspoon	salt
1	teaspoon	cinnamon
1⁄2	teaspoon	ginger
1⁄4	teaspoon	nutmeg
1⁄4	teaspoon	cloves
3		eggs (slightly beaten)
2	cup	nonfat dry milk
		noncaloric sweetener (equivalent to 1/2 cup sugar)

Instructions

Combine pumpkin, salt and spices; add remaining ingredients. Pour into nine 4-ounce custard cups and set in shallow pan; fill pan to 1-inch with hot water. Bake in moderate oven (350F) about 40 minutes or till mixture doesn't adhere to knife. Serve warm or chilled. Top with whipped dry milk sweetened with noncaloric sweetener, if desired.