- 2 egg whites, slightly beaten
- 1 C. canned pumpkin
- 3/4 C. evaporated fat-free milk
- 3 Tbs. sugar
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. ground allspice
- dash of salt
- frozen light whipped dessert topping, thawed, optional
In a medium, mixing bowl, combine the egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice and salt.
Place four 6-ounce custard cups in a shallow baking pan. Pour pumpkin mixture into the cups.
Place the baking pan containing the cups on oven rack. Pour boiling water around custard cups in baking pan to a depth of 1 inch.
Bake in a 325 degree oven for about 40 minutes or until a knife inserted near the center comes out clean. Remove custard cups from water. Cool slightly on wire rack or cool completely in cups. Cover and chill until serving time. If desired, garnish with whipped dessert topping.