Ingredients
- 2 egg whites
- 1 cup canned pumpkin
- 3/4 cup evaporated skim milk
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ginger, ground
- 1/8 teaspoon allspice
- pinch of salt
Directions
- Preheat oven to 325 degrees F. Beat the egg whites in a non-reactive bowl until foamy. Carefully stir in the evaporated milk, pumpkin, sugar, spices and salt.
- Fill 4 ramekins with the pumpkin custard. Place the ramekins in a shallow baking dish and pour 1 inch of boiling water around the ramekins.
- Bake until a toothpick inserted into the center comes out clean (35-40 minutes). Remove ramekins from the water and set aside to cool slightly before serving. Can be served chilled as well.
This recipe was adapted from Better Homes and Gardens New Dieter's Cookbook
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