1 lb. can pumpkin
3 eggs
2/3 c. white sugar
1/3 c. brown sugar
2 tbsp. flour
Pinch of salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
1/2 c. water
1/2 c. dry milk or 1/2 c. milk

Mix all ingredients together and blend well. Pour into 6 custard cups. Set cups into baking pan with 1/2 water in the pan. Bake 10-15 minutes at 425°F.

Reduce heat to 350°F and bake 20 minutes or until knife inserted in center comes out clean. Serve warm or chilled. Yield: 6 servings.