Ingredients
3 large egg whites, lightly beaten2/3 cup sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground nutmegDash ground cloves1 can (15 ounces) solid-pack pumpkin1 teaspoon vanilla extract1 can (12 ounces) fat-free evaporated milk
Preparation
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 13x9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chill.
