½ cup canned or cooked pumpkin
1/3 cup (6 oz.) Egg Beaters, or egg substitute
½ cup sugar
¼ cup brown sugar
½ cup nonfat dry milk
2 cups half-and-half
¼ tsp. Cinnamon
¼ tsp. Ground ginger
1/8 tsp. Grated nutmeg
dash salt

Combine all ingredients in a blender or food processor. Process until smooth. Chill in the refrigerator until ready to freeze. Pour mixture through a strainer into the ice cream maker and follow the manufacturer's instructions for freezing.
Makes: about 1 quart