Gingered Pumpkin Custard

Preheat oven to 375°F. Grease 1-1/2 quart casserole or 8-inch glass baking dish.

Combine sugar, eggs, cinnamon, salt and nutmeg in medium bowl; mix well. Add pumpkin and cream. Mix until well blended. Pour into prepared dish. Sprinkle ginger evenly over top of pumpkin mixture.

Bake 45 minutes or until knife inserted in center comes out clean. Cool on wire rack at least 20 minutes before serving. Serve warm or at room temperature, garnished with whipped cream and sprinkles.