Rich Pumpkin Custard

By H3Ms

When I was on a low-fat diet, I couldn't bear the thought of celebrating Thanksgiving without my favorite pumpkin pie," explains Fort Wayne, Indiana's Mary Alice Dick. "So I altered the ingredients and created this thick pudding instead. Now I can enjoy the dessert throughout the year."

Ingredients

• 3 egg whites, lightly beaten
• 2/3 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Dash ground cloves
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 1 can (12 ounces) fat-free evaporated milk

Details

Servings 8
Preparation time 20mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups.

Place the cups in a 13-in. x 9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm or chill