Sugar Free Pumpkin Custard - cooking recipe

Ingredients

1 egg
1 egg white
10 (1 g) packets Equal sugar substitute
300 g canned pumpkin or 300 g pumpkin puree
177 ml evaporated milk
1 teaspoon cinnamon

Preparation

Put pumpkin and evaporated milk in mixing bowl.
Break an egg and egg white into the mixture.
With mixer or wooden spoon, beat mixture until smooth.
Add the cinnamon.
Mix well.
Pour into custard cups.
Place water inside casserole pan and put custard cups inches.
Bake 15 minutes at 425\u00b0F.
Lower temperature to 350\u00b0F and bake for another 40 to 45 minutes or until knife inserted comes out clean.