1 1/2 c. canned or cooked pumpkin
3/4 tsp. salt
1 c. evaporated milk
3 egg yolks
1/3 c. sugar
4 1/2 tsp. butter, melted
1 tsp. pumpkin pie spice

Blend all ingredients with a rotary beater. Pour into custard cups or muffin tins. Place in a pan of water, 1" deep. Bake 45 minutes or until knife inserted comes out clean. Cool at least 20 minutes. Invert on dessert plates. Serves 6.