1 c. pumpkin
1 egg, beaten
1/2 c. brown sugar
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1 tbsp. hot water
1 c. evaporated milk

Mix pumpkin with eggs, sugar, salt and spices blended to a paste with the hot water. Stir in milk, then pour mixture into custard cups. Set cups in a shallow pan of hot water and bake in moderately slow oven at 325 degrees 40 minutes or until custards test done.