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

About 1 hour before serving:

1. 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 until pumpkin mixture is well blended and smooth, occasionally scraping bowl with rubber spatula. Increase speed to medium... beat 1 minute longer.

2. Spoon pumpkin mixture into 1 quart buttered (1 tablespoon) casserole. Bake casserole uncovered for 45 minutes or until heated through (edges will be slightly set but center will be soft and creamy).

3. To serve, lightly sprinkle pumpkin custard with 1/4 teaspoon ground allspice and top with 1 tablespoon butter... makes 6 accompaniment servings... 135 calories per serving!

Perfect with pork, poultry or smoked ham.