3 eggs
1/4 c. sugar
3/4 tsp. salt
1/8 tsp. pepper
butter
16 oz. can pumpkin
1 1/2 tsp. grated orange peel
1/8 tsp. ground nutmeg
Ground allspice

About 1 hour before serving, preheat oven to 350 degrees. In large bowl with mixer at low speed, beat eggs with pumpkin, sugar, grated orange peel, salt, ground nutmeg, pepper, 1 tablespoon butter (softened) and 1/4 teaspoon ground allspice. Mix until mixture is well blended and smooth, occasionally scraping bowl with rubber spatula. Increase speed to medium, beat 1 minute longer. Spoon pumpkin mixture into 1 quart casserole. Bake uncovered for 45 minutes or until heated through (edges will be slightly set but center will be soft and creamy).

To serve, lightly sprinkle pumpkin custard with some ground allspice and top with 1 tablespoon butter. 135 calories per serving. Yields 6 servings. Perfect with pork, poultry or smoked ham.