1 cup fresh or canned cooked pumpkin puree, drained
1 egg, beaten slightly
1/2 cup brown sugar, packed
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1 tbsp. warm Myer's rum
1 cup evaporated milk

Preheat oven to 325°F.

Heat rum in microwave for 30 seconds until warm.

Combine pumpkin with egg, sugar, salt and spices blended to a paste with rum. Stir in milk, then pour mixture into custard cups.

Set cups in a shallow pan of hot water and bake in a preheated 325°F oven for 40 minutes or until a thin knife inserted in center of custard comes out clean.

Serve topped with whipped cream beaten with a tablespoon of powdered sugar and a few drops of rum (or any whipped cream topping).

This same custard may be made in a baking dish lined with crushed cookies or a graham crumb crust if desired.

Submitted by: CM