Lowfat Pumpkin Custard

Ingredients

1 1/2 cups prepared pumpkin	1 1/2 cups evaporated skim milk
2 tsp. vanilla extract	2 eggs, beaten
2 tbs. Sweet N' Low	1 tsp. cinnamon
1/2 tsp. nutmeg	1/2 tsp. cloves
1/4 tsp. salt

Preparation

Preheat oven to 350°. You may use canned pumpkin. Beat eggs & add milk, vanilla, sweetener, cinnamon, nutmeg, cloves, & salt. Add pumpkin & mix well. Pour mixture into custard cups. Bake for 55 minutes or until knife inserted in center comes out clean.