Ingredients
1 can (15 ounces) canned pumpkin1 can (12 ounces) fat-free evaporated milk8 large egg whites1/2 cup fat-free milk3/4 cup sugar1/4 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg Optional: Sweetened whipped cream and additional cinnamon
Preparation
Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan.
In a large bowl, beat first 4 ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins.
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.
