Pumpkin Custards

Ingredients

• 3/4 cup evaporated skim milkNutrition
• 2 large egg whitesNutrition
• 0.12 tsp allspiceNutrition
• 1/2 tsp ground cinnamonNutrition
• 1 dash saltNutrition
• 0.12 tsp gingerNutrition
• 1 cup pumpkin, cannedNutrition
• 9 tsps sugarNutrition

Directions

1. 1In a medium mixing bowl, beat egg whites till foamy.
2. 2Stir in canned pumpkin, evaporated skim milk, sugar, cinnamon, ginger, allspice and salt.
3. 3Place four 6 ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into cups.
4. 4Place the baking pan containing the cups on the oven rack. Pour boiling water around custard cups in baking pan to depth of 1".
5. 5Bake in a 325° F (160° C) oven for 35 to 40 minutes or till a knife inserted near the center comes out clean.
6. 6Remove custard cups from water. Serve warm or chilled. If desired, garnish with fat free dessert topping.

Nutrition per serving

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