Ingredients Jump to Instructions ↓

  1. 2 cups canned pumpkin

  2. 1 can (12 ounces) fat-free evaporated milk

  3. 8 egg whites

  4. 1/2 cup fat-free milk

  5. 3/4 cup sugar

  6. 1 teaspoon ground cinnamon

  7. 1/2 teaspoon ground ginger

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon ground cloves

  10. 1/4 teaspoon ground nutmeg Fat-free whipped topping, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat the pumpkin, evaporated milk, egg whites and fat-free milk until smooth. Add the sugar, cinnamon, ginger, salt, cloves and nutmeg; mix well. Spoon into ten 6-oz. ramekins or custard cups coated with cooking spray. Place in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate until serving. Garnish with whipped topping if desired. Yield: 10 servings.


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