2 c. canned or mashed cooked pumpkin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
3 slightly beaten eggs
2 c. reconstituted or nonfat dry milk
Non-caloric sweetener equivalent to 8 tbsp. sugar

Combine pumpkin, salt and spices; add remaining ingredients. Pour into 9 (5 ounce) custard cups and set in shallow pan; fill pan to 1 inch with hot water. Bake at 350 degrees for 40 minutes or until knife inserted in center comes out clean. Serve warm or chilled. Top with whipped dry milk sweetened with non-caloric sweetener, if desired. Yield: 9 servings.

Give extra flavor to cream soups by substituting 1 cup of meat stock (or 2 bouillon cubes dissolved in 1 cup of water) for 1 cup of the milk. 60 calories per serving.