Pumpkin Custard for Gf/Sf

• 2 cups cooked pumpkin (you can use the can, but it's really good fresh)
• 1 12 cups unsweetened evaporated skim milk (12 ounce can)
• 2 eggs
• stevia
• 1 teaspoon ground cinnamon
• 12 teaspoon ground nutmeg
• 12 teaspoon ground ginger

1. Preheat the oven to 350F
2. Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
3. Arrange the cups in a shallow, flat-bottomed baking pan.
4. Blend pumpkin, evaporated milk, stevia and spices in a mixer.
5. Whip up your eggs till fluffy, add to mix and fold together.
6. Pour the custard into the baking cups.
7. Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
8. Remove the cups from the hot water and cool at room temperature, then refrigerate.
9. Serve warm with fresh-home made whip cream if desired.

pumpkin, milk, eggs, stevia, ground cinnamon, ground nutmeg, ground ginger

Taken from www.food.com/recipe/pumpkin-custard-for-gf-sf-280902 (may not work)