Gingered Pumpkin Custard

• 2 Large Eggs
• 3/4 Cup Sugar
• 1 1/2 Teaspoons Cinnamon
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Nutmeg
• 15 Ounces Canned Pumpkin
• 1 1/4 Cups Half and Half
• 3 Tablespoons Candied Ginger

Directions

Preheat oven to 375°. Combine eggs, sugar, cinnamon, salt and nutmeg in a medium bowl and mix well. Add pumpkin and half-and-half; mix well. pour into a greased 1 1/2 quart casserole dish or 8-inch glass baking dish. Sprinkle ginger evenly over top of pumpkin mixture.

Bake 45 minutes or until knife inserted in center comes out clean. Cool on a wire rack for at least 20 minutes before serving.

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