Little Pumpkin Custards

1 (16 oz.) can pumpkin...............1 t. cinnamon

1/2 t. salt....................................1/4 t. ginger

1-1/3 C. evaporated milk...........1/4 t. nutmeg

2 eggs........................................1/4 t. cloves

2/3 C. sugar..............................Crunch Topping (recipe follows)

2 T. butter, melted

Blend all ingredients except Crunch Topping with a rotary beater. Divide among 8 ungreased custard cups. Place cups in a baking pan that has 2" high sides; pour in very hot water to a depth of 1". Bake 45 minutes at 350°, or until a knife inserted near center comes out clean. Cool; invert custards onto serving dishes. Serve with Crunch Topping.

Crunch Topping:
In a chilled bowl, beat 1/2 C. chilled whipping cream till stiff; fold in 1/2 C. Heath toffee baking bits. 

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