Pumpkin Custard

• 1 tablespoon water warm
• 1/2 cup milk
• 1/2 cup pumpkin canned
• 1 each eggs well beaten
• 18 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon

1. Dissolve saccharin in warm water.
2. Combine with remaining ingredients; Pour into custard cup.
3. Place in shallow pan of hot water.
4. Bake in moderate for 45 minutes.

water, milk, pumpkin canned, eggs, salt, nutmeg, cinnamon

Taken from recipeland.com/recipe/v/pumpkin-custard-45402 (may not work)