Pumpkin Custards

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

Add baked pie crust for that “deconstructed” vibe.

You don’t have to use these exact ingredients if you aren’t interested in low carb/low fat/low calorie. Use whole eggs and whole milk if you wish.

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.