Pumpkin Custard

I was having a sweet tooth again today (what's new!) for something with pumpkin. I threw this together, and actually wrote down what I did. I'm getting better at that :).

Pumpkin Custard
1 15 ounce can pumpkin
1 cup milk (I used flax seed milk...hubby just bought it to try)
4 eggs
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. liquid stevia (you can replace with extra sugar if you don't like stevia)
1/2 tsp. vanilla
1/4 - 1/2 cup honey (or more if you like it really sweet)

Preheat oven to 325 degrees. Grease either small custard cups or a casserole type dish. In a double boiler, add all ingredients and whisk well to mix. Heat until the ingredients reach 150 degrees (use a candy thermometer). Pour into the small custard cups or in the casserole dish. Put the cups or the dish in a larger pan, and fill the pan 1 inch full of hot water. Be careful not to spill any water into the custard. Bake for 55-60 minutes, or until the custard tests done.