Pumpkin Pie Custard

By á-160091

Instead of pumpkin pie, give this light and tasty recipe a try. It's always a hit whenever I serve it. Enjoy!

Ingredients

• 2 cups canned pumpkin
• 1 (12-ounce) can fat-free evaporated milk
• 8 egg whites
• 1/2 cup fat-free milk
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• Fat-free whipped topping, optional

Preparation

Step 1

In a large bowl, beat the pumpkin, evaporated milk, egg whites and fat-free milk until smooth. Add the sugar, cinnamon, ginger, salt, cloves and nutmeg; mix well.

Spoon into ten 6-ounce ramekins or custard cups coated with cooking spray. Place in a 15- x 10- x 1-inch baking pan.

Bake at 350°F for 40 to 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate until serving. Garnish with whipped topping if desired.