Pumpkin Custard
  

Ingredients

1 cup peeled fresh pumpkin 1 egg, slightly beaten 1/2 cup dark brown sugar 1/2 teaspoon salt 1/2 teaspoon ginger 1/2 teaspoon cinnamon 1 teaspoon vanilla 1 can evaporated milk

To test custard for doneness, insert a knife about 1 inch from the side of the cup. Knife should come out clean, but center may still be unset and will continue to cook after removed from the oven. Or jiggle the cup and watch to see that the center is still slightly loose but the edges are firm.

Directions

1. Beat the egg until foamy.
2. Combine all ingredients in a blender. Pour into heatproof custard cups.
3. 325°F oven for about 40 minutes, or until custard tests done.
4. Serve with whipped cream (Blue Marble, of course).