Ingredients
2 egg whites, slightly beaten
1 cup canned pumpkin
3/4 cup fat-free evaporated milk
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
Dash salt
Fat-free or light frozen whipped dessert topping, thawed (optional)

Directions:
In a medium mixing bowl combine the egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice, and salt. Place four 6 ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into the cups. Place the baking pan containing the cups on oven rack. Pour boiling water around custard cups in baking pan to a depth of 1 inch.
ake in a 325 degree F. oven about 40 to 50 minutes or until a knife inserted near the centers comes out clean. Remove custard cups from water. Cool slightly on a wire rack. (Or cool completely in cups. Cover and chill until serving time.) If desired, garnish with whipped dessert topping.
Make Ahead Tip: Prepare and bake custards as directed. Cool, cover, and chill up to 24 hours. Serve chilled and, if desired, garnish with whipped topping.
Servings: 4

Per Serving (does not include frozen topping): 45 Calories; trace Fat (1.4% calories from fat); trace Saturated Fat; 3g Protein; 9g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 42mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.