2 egg whites
1 cup canned pumpkin
3/4 cup evaporated skim milk
3 tbls sugar (I have used 1.5 tbls of splenda sugar blend)
1/2 tsp cinnamon
1/8 tsp ginger
1/8 tsp all spice
dash of salt ( i usually leave out)
Directions:
1. beat egg whites till foamy. Stir in rest of ingredients.
2. place 4-6oz custard cups or ramekins in a shallow baking pan. Pour mixture into cups
3. 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.
4. Bake in 325 degree oven for 35 to 40 minutes or till a knife inserted near the centers comes out clean. Remove custard cups from water. Serve warm or chilled. If desired, garnish with cool whip and pecans.
I have dbled this reciepe and cooked in 9 x 9 tray for about 60 minutes.
Hi, I'm Cathe
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