Name: Pumpkin Pie Custard
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings
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; Optional: Sweetened whipped cream and additional cinnamon

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Pumpkin Pie Custard

35 min10 servings

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

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

Optional: Sweetened whipped cream and additional cinnamon

Instructions

1 Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan.

2 In a large bowl, beat first 4 ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins.

3 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.