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Pumpkin Custard

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      Title: PUMPKIN CUSTARD
 Categories: Diabetic, Desserts, Fruits
      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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