2 c. pumpkin, cooked or canned
2 eggs
1 c. skim milk
1 tsp. cinnamon
1 tsp. ginger
Artificial sweetener equivalent to 1 tsp. sugar

Beat the eggs and combine with the artificial sweetener. Add the skim milk and mix well. Add the spices and pour into an 8-inch pie pan. Bake in a moderate oven for 50-60 minutes. Test by inserting a knife near the edge. When it comes out clean, the custard is finished. Cut into 6 equal portions when chilled. This custard will keep the pie wedge-shape without a crust.