Place in a bowl Eleven and one-half cups of steamed pumpkin drained dry, One cup of milk, Yolk of one egg, One-half cup of sugar, One teaspoon melted butter, One teaspoon of cinnamon, One-half teaspoon of nutmeg, Two teaspoons of vanilla. Beat thoroughly to mix and then pour into well-greased custard cups. Set cups in baking pan and pour in sufficient boiling water to half fill the pan. Bake in a moderate oven for forty-five minutes and then serve cold. Garnish with fruit whip or jelly.