Pumpkin Custard

Dissolve the saccharin tablets in warm water, stirring until completely dissolved.

Combine the milk and canned pumpkin in a mixing bowl, stirring until smooth and well blended.

Add the dissolved saccharin solution to the pumpkin mixture and stir to combine.

Gradually pour the pumpkin mixture into the well-beaten egg, stirring constantly to prevent lumping.

Sprinkle the salt, nutmeg, cinnamon, and ginger into the custard mixture and whisk until all spices are evenly distributed.

Pour the custard into individual ramekins or a custard dish, dividing evenly among servings.

Place the ramekins in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.

Bake in a preheated 350°F oven for 30–35 minutes, until the custard is set around the edges but slightly jiggly in the center.

Remove the custard from the water bath and allow it to cool for 10 minutes before serving warm or chilled.