Title: Pumpkin Custard
Categories: Diabetic Dessert Fruit
Yield: 1 Servings

3		Saccharin tablets, (1/4 grain each)
1	tb	Water, warm
1/2	c	Milk
1/2	c	Pumpkin, canned
1		Egg, well beaten
1/8	ts	Salt
1/4	ts	Nutmeg
1/4	ts	Cinnamon dash Ginger

Dissolve saccharin in warm water. Combine with remaining ingredients; Pour into custard cup. Place in shallow pan of hot water. Bake in moderate (350 degree F.) 45 minutes, or until knife inserted near edge of custard comes out clean.

From: Jeffrey Dean Date: 11-18-93

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