Baked Pumpkin Custard

1 (29-ounce) can pumpkin
2 cups hot milk
2/3 cup granulated sugar
1/4 teaspoon ground nutmeg
4 eggs
1 cup ginger snap cookie crumbs
4 tablespoons melted butter or margarine
2 teaspoons vanilla extract
1/3 cup toasted pine nuts

Beat together pumpkin, milk, sugar, nutmeg and eggs in a large bowl. Stir in ginger snap crumbs, butter and vanilla.

Butter eight 10-ounce baking cups. Spoon pumpkin mixture into cups; sprinkle tops with pine nuts.

Place cups in a large shallow baking pan filled with hot water deep enough to half immerse cups. Bake in a 350 degree F oven for 45 minutes or until custard is set.

Serve at room temperature or chilled.

Makes 8 servings.