Pumpkin Custard

         Yield: 1 Servings
Categories: Desserts, Fruits, Diabetic

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.