Pumpkin Custard

2 cups cooked pumpkin (see below for instructions)

1/4 cup sugar (I prefer raw cane, and I don't like my custard to be very sweet.)

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt
12 ounces milk (preferably whole for smoothest texture)
2 eggs

Mix pumpkin with sugar, salt, and spices.

Mix 12 ounces of milk (lower than two percent will lead to a not-as-pleasant texture) into the pumpkin mixture.  (You might need more or less depending on how moist your pumpkin or other winter squash is.)

Mix two eggs into the orange mess you have created.

Bake at 350F (or what seems to the the equivalent in our toaster oven (190C, not an actual mathematical equivalent) until a knife inserted in the center comes out clean.  This could take anywhere from an hour to an hour and forty-five minutes.  Enjoy!

How to cook a pumpkin:

1. Split in half.
2. Scoop out seeds for later roasting.
3. Place the halves upside down in a bit of water in a baking dish.
4. Bake until tender; in our toaster oven, that was 100 minutes at 190C.  Scoop out the soft insides and mash until it's all the same consistency.

Admire pumpkin (or other orange, winter squash).

Split in half.  This may take some effort.

Scoop out seeds.  Save them to roast later if you like.

Place upside down in baking dish with some water at the bottom.

Bake until tender (around 375F or 190C for an hour to two hours).
If a knife or fork can be inserted easily into the skin, it's finished.
Scoop out insides and mash to smooth consistency.