Abby'S Pumpkin Pie Crustless Custard - cooking recipe
Ingredients
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2 cups canned pumpkin
1 (12 ounce) can evaporated milk
8 egg whites
1/2 cup skim milk
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
fat-free whipped topping
Preparation
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In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and skim milk until smooth. Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt; mix well.
Spoon into 10 6 oz ramekins or custard cups coated with non-stick cooking spray. Place on a baking sheet or in a baking pan for stability.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate until serving. Top with a dollop of whipped topping and enjoy.
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