- 2 whole eggs
- 2 egg whites
- 1 1/4 cups canned pumpkin
- 1/4 cup fructose or sucralose
- pinch salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon nutmeg
- 1 1/4 cups evaporated skim milk
- 1/2 tablespoon vanilla extract
- Fat-free whipped topping (optional)
- Preheat oven to 300 degrees F. Lightly spray 8 4-ounce ramekins with nonstick spray.
- In a medium bowl, lightly beat eggs and egg whites. Add the pumpkin and mix well. Blend in the fructose or sucralose, salt, cinnamon, evaporated milk, and vanilla. Fill each ramekin with 1/2 cup mixture. Place the ramekins in a baking dish and add enough warm water to come 2/3 of the way up the cups.
- Bake 40 minutes or until knife inserted in center of custard comes out clean. Remove from oven. Serve warm or room temperature and top with fat-free whipped topping, if desired.