Pumpkin Custards

Count your Thanksgiving blessings with these low-calorie petite crustless pumpkin pies. Serve these individual portions as your surprise to guests.

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    egg whites, slightly beaten
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    1   cup 
    canned pumpkin
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    3/4  cup 
    evaporated fat-free milk
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    3   tablespoons 
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    1/2  teaspoon 
    ground cinnamon
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    1/8  teaspoon 
    ground ginger
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    1/8  teaspoon 
    ground allspice
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    dash of salt
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    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 four 6-ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into the cups.
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: 1 fat/sugar.
Nutrition information
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
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