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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Ingredients:
2 cups canned pumpkin |
1 can (12 ounces) fat-free evaporated milk |
8 egg whites |
1/2 cup fat-free milk |
3/4 cup sugar ( use splenda for sugar free ! ) |
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 |
Directions:
1. In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and fat-free milk until smooth.
2. Add the sugar, cinnamon, ginger, salt, cloves and nutmeg; mix well.
3. Spoon into ten 6-oz. ramekins or custard cups coated with cooking spray.
4. Place in a 15-in. x 10-in. x 1-in. baking pan.
5. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.
6. Cool on a wire rack.
7. Refrigerate until serving.
8. Garnish with whipped topping if desired.
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