PUMPKIN PIE CUSTARD

Pumpkin Pie Custard image

Instead of pumpkin pie, try this flavorful light holiday dessert. My husband's aunt shared the recipe after she brought this treat to a family party. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Time 55m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 can (15 ounces) canned pumpkin
1 can (12 ounces) fat-free evaporated milk
8 large egg whites
1/2 cup fat-free milk
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Sweetened whipped cream and additional cinnamon, optional

Steps:

Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan., In a large bowl, beat first four ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and sprinkle with cinnamon.

Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 151mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges