Pumpkin Custard

1- 1/2 cups canned pumpkin
1- 1/2 cups skim milk
Sugar substitute to equal 2 TBL sugar
3/4 tsp ground cinnamon
1/4 tsp each allspice, cloves, ginger, nutmeg
1/8 tsp salt
2 eggs, well beaten

Combine all ingredients, stir well pour mixture evenly into 6 (6 oz)
custard cups.  Set cups in a baking pan containing 1 inch hot water.

Bake at 425F for 10 min.  Reduce heat to 350F and bake for 20 minutes or
until a knife inserted in center comes out clean. Serve warm or chilled.