Yield: 8 servings
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1 can (16 ounces) pumpkin
1 1/2 teaspoons salt
1 1/2 cups evaporated milk
2 eggs
2/3 cup sugar
2 tablespoons margarine, jelted
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Crunch Topping (below)

Cooking time: 45 minutes
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Preheat oven to 350 degrees.

Blend all ingredients except Crunch Topping with mixer.
Divide among 8 ungreased custard cups.
Place cups in baking pan; pour in very hot water (1 inch deep).

Bake 45 minutes or until knife inserted in center comes out clean.

Cool.
Invert custards onto dessert dishes.
Serve with Crunch Topping.

Crunch Topping:
In chilled bowl, beat 1/2 cup chilled whipping cream until stiff; fold in 1/2 cup finely crushed peanut brittle.

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