Pumpkin Custard

• 2 cups skim milk
• 1/2 cup nonfat dry milk powder
• 1 29-ounce can pumpkin puree
• 1 cup firmly packed brown sugar
• 2 tablespoons minced crystalized ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 2 whole eggs
• 2 egg whites
• 1 teaspoon vanilla

1. Preheat oven to 375 degrees.
2. In a large bowl, mix skim milk with nonfat dry milk.
3. Add pumpkin, brown sugar, ginger, cinnamon, cloves, eggs, egg whites and vanilla, and mix well.
4. Spoon into a 6-cup baking dish, and bake for about 1 hour and 10 minutes until center of custard is cooked.
5. (Place a toothpick into the center of the custard, and if it comes out clean, custard is done.)
6. Cool, and serve warm or chilled.

milk, nonfat dry milk powder, pumpkin puree, brown sugar, crystalized ginger, ground cinnamon, ground cloves, eggs, egg whites, vanilla

Taken from cooking.nytimes.com/recipes/5415 (may not work)