This recipe for individual pumpkin custards was sent to me from Kimberly.  Enjoy

Ingredients:
- Get 6 individual small pumpkins and hollow them out. Don’t need the inside though.

Fillings:
1 cup canned or fresh pumpkin
1 egg, slightly beaten
1/4 cup brown sugar, packed (I don’t like it too sweet)
1/2 teaspoon salt
1/2 teaspoon freshly grated ginger
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin spices
1 teaspoon vanilla extract
1 cup of evaporated milk (you can use nonfat if you want )

Instructions:
Preheat over to 325 F
1) Beat the egg.
2) Combine all ingredients together.
3) Pour into heatproof custard cups or the hollowed pumpkins.
4) Set the custard cups/pumpkins into a shallow pan of hot water and bake for about 40 minutes.

- To test custard for doneness, insert a knife to the middle of the custard. If it’s not wet, then it’s done.
Option: sprinkle some toasted pumpkin seeds if desired.