2 large slightly beaten egg whites
1 cup canned pumpkin
3/4 cup evaporated skim milk
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon salt
1/4 – 1/2 cups light whipped dessert topping (optional)

1. In a medium mixing bowl combine the egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice, and salt.
2. Place four 6-ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into the 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 a 325 degree F. oven about 40 minutes or until a knife inserted near the centers comes out clean. Remove custard cups from water. Serve custards warm or refrigerate until thoroughly chilled. If desired, garnish with whipped dessert topping. Makes 4 servings.
Make Ahead Tip: Prepare and bake custards as directed. Cool, cover, and chill up to 24 hours. Serve chilled and, if desired, garnish with whipped cream.


1 serving:Calories 81;Fat 0g(Saturated 0g);Cholesterol 1mg;Sodium 89mg;Carbohydrate 17g(Dietary Fiber 2g);(Protein 4g)

Discover more from Mastrio Web Page

Subscribe now to keep reading and get access to the full archive.

Continue reading