1 c. canned or cooked pumpkin (fresh mashed)
2 eggs, slightly beaten
1/2 c. light brown sugar
1/2 tsp. salt
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1 c. cream or milk or skim milk

Place ingredients in a mixing bowl, mix slowly but thoroughly with egg beater or electric mixer. Put into custard cups and set cups in a shallow pan of water. Bake in 325 degree oven for 40 or 50 minutes or until custard is firm. Serves 4. Tastes like pie filling.