Pumpkin Custard
(6 servings)

3 Eggs
1 c Cooked pumpkin (or canned)
2 c Half-and-Half
1/2 c Packed brown sugar
1/8 tsp Salt
1/8 tsp Ground nutmeg
1/4 tsp Ground ginger
1 tsp Ground cinnamon
1 tsp Vanilla

Preheat oven to 325 F. Gently beat the eggs in a medium-size bowl. Add the pumpkin and mix. Stir in the half-and-half, brown sugar, salt, nutmeg, ginger, cinnamom, and vanilla and mix thoroughly. Pour the mixture into custard cups or small ovenproof dishes, place in a 2-inch deep baking dish, and put in the oven. Slowly add enough hot water to come up 1-inch in the baking dish. Bake for 45 minutes, or until a toothpick inserted near the rim of a custard cup comes out clean. (The middle will firm up when the custard cools.) Remove the custard cups and let cool on a wire rack. After the custard is cool, you may refrigerate it or serve at room temperature. This dessert is light, airy, and delectable but very rich, so small portions are best.