Pumpkin Custard recipe

It took a few hours (!) but I finally found my copy of a family favorite for pumpkin custard that came from the *Prodigy Network years ago. (does anybody even remember *Prodigy?) Some guest chef had submitted it during the holidays and published it for the membership. It was stuck in my copy of Susan Maria's book in the page marking her pumpkin custard recipe. LOL I don't think I'd better post her recipe but if you want it I'll pm it to you. Don't want to get in any copyright trouble posting it here, justincase. Her recipe has a LOT more pumpkin in it and may taste more like pumpkin pie. Mine is more like a custard that tastes like pumpkin. *Prodigy Pumpkin Custard 3 eggs, lightly beaten 2 cups milk (I use skim) 1 cup canned pumpkin 3 tablespoons honey (I use equivalent in sweetener) 1 teaspoon pumpkin pie spice or a mix of cinnamon, cloves and nutmeg zest of orange for garnish Combine all ingredients except zest in the work bowl of a food processor or blender and puree till smooth. Butter (or use nonstick spray) 8- 6 oz. custard cups. Pour custard mixture equally into prepared cups. Place filled cups in a baking dish and fill with enough ho****er to reach up 1" on the sides of cups. Bake at 325 degrees for 20-25 minute or until custard is set and a knife inserted in the center comes out clean. Remove from water bath and cool in refridgerator. Serve with orange zest sprinkled on top. (also good with whipped topping and a sprinkle of nutmeg) I don't have any nutrition stats on this but it wouldn't be too hard to figure it out depending on what type milk and sweetener you use.