1 can (16 oz) pumpkin
1 1/2 tsp. salt
1 1/3 cups evaporated milk
2 eggs
2/3 cup sugar
2 tbsp. butter, melted
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
Crunch Topping

Blend all ingredients except Crunch Topping with rotary beater. Divide among 8 ungreased custard cups. Place cups in baking pan; pour in very hot water (1" deep). Bake 45 minutes or until knife inserted in center comes out clean. Cool. Invert custards onto dessert dishes. Serve with Crunch Topping.

Oven 350F.