Pumpkin Pie Custard
Ingredients:
- 1 can (15oz) pumpkin
- 1 can (12oz) fat-free evaporated milk
- 8 large egg whites
- 1/2 cup of fat-free milk
- 3/4 cup of sugar
- 1/4 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground nutmeg
- Optional: Sweetened whipped cream and extra cinnamon
Directions:
- Preheat your oven to 350°. Place ten 6-oz. custard cups coated with cooking spray in a larger baking pan.
- In a large bowl, beat the first four ingredients until they are smooth. Add the salt, sugar, and your other spices and mix well. Divide the mix among the custard cups.
- Bake until a toothpick that you insert in the center comes out clean. It should take 40-45 minutes. Let it chill off on a wire rack and serve or refrigerate to enjoy later.
- If desired, top with whipped cream and sprinkle some cinnamon.
