2 egg whites, slightly beaten
1 cup canned pumpkin
3/4 cup evaporated fat-free milk
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
dash of salt
Frozen light whipped dessert topping, thawed (optional)
In a medium mixing bowl combine the egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice, and salt.
Place the baking pan containing the cups on oven rack. Pour boiling water around custard cups in baking pan to a depth of 1 inch.
Bake in a 325 degree F. oven about 40 minutes or until a knife inserted near the centers comes out clean. Remove custard cups from water. Cool slightly on a wire rack. (Or cool completely in cups. Cover and chill until serving time.) If desired, garnish with whipped dessert topping. Makes 4 servings.
Make Ahead Tip
Prepare and bake custards as directed. Cool, cover, and chill up to 24 hours. Serve chilled and, if desired, garnish with whipped topping.
Good Food, Good Health Eating Plan Exchanges:
Per Serving: cal. (kcal) 81, chol. (mg) 1, carb. (g) 17, fiber (g) 2, pro. (g) 4, vit. A (RE) 1422, vit. C (mg) 3, sodium (mg) 89, calcium (mg) 81, iron (mg) 1, Other Carb () 1, Percent Daily Values are based on a 2,000 calorie diet