3/4 c. canned pumpkin
3/4 c. skim milk
1 egg
1 tsp. liquid artificial sweetener
1/4 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. salt

Beat egg; add milk, vanilla, artificial sweetener, salt, cinnamon, and ginger. Mix. Pour this mixture into the pumpkin, which has been placed in a large bowl. Mix well. Pour into 6 custard cups; place cups in a pan with 1 inch of hot water in it. Oven poach in moderate oven (350 degrees) for 50-60 minutes or until a silver knife, when inserted in center, comes out clean.

Note: For garnish - 1 tablespoon whipped cream = 1 fat exchange. Exchange: 1 serving custard = 1/2 fruit exchange.