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!