Pumpkin Custards

These mini crustless pumpkin pies save you about 200 calories per serving without the crust, but you don't sacrifice any flavour!

Ingredients

• 2 slightly beaten egg whites
• 1 cup canned pumpkin
• ¾ cup evaporated skim milk
• 3 tablespoons sugar
• ½ teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• Dash salt
• Whipped cream (optional)

Directions

1) In a medium mixing bowl combine the egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice, and salt.
2) Place four 6-ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into the cups.
3) Place the baking pan containing the cups on oven rack. Pour boiling water around custard cups in a baking pan to a depth of 1 inch.
4) Bake in a 325-degree oven about 40 minutes or until a knife inserted near the centers comes out clean. Remove custard cups from water. Serve custards warm or refrigerate until thoroughly chilled. If desired, garnish with whipped cream. Makes 4 servings.

Nutrition Facts per serving

• 1 protein (group 6)
• 1 restricted vegetable (group 2)