Pumpkin Custards

Low fat, low calorie, and if you use substitute sweetener, low carb.

Add baked pie crust for that "deconstructed" vibe.

Preheat oven to 350 F 3 egg whites 2/3 cup sugar 1 tsp ground cinnamon 1/2 tsp salt 1/2 tsp ground ginger 1/4 tsp ground nutmeg Dash of cloves 1 can (15 oz) pumpkin 1 tsp vanilla extract 1 can (12 oz) fat-free evaporated milk

Beat together eggs, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into 8 ungreased 6-oz custard cups.

Place the cups in a roasting pan or high sided baking pan. Pour hot water in the pan until it reaches halfway up the sides of the cups.

Bake for 35 - 40 minutes or until a knife inserted into the center of the custard comes out clean. Serve warm or chilled. Whipped cream is good.