Ingredients
1/2 cup egg substitute1 can (15 ounces) solid-pack pumpkin3/4 cup sugar1 tablespoon honey1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves1-1/2 cups fat-free evaporated milk5 tablespoons reduced-fat whipped topping
Preparation
In a large bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Gradually beat in milk. Pour into five 8-oz. custard cups coated with cooking spray. Place in a 13x9-in. baking pan. Pour hot water into pan to act as a water bath.
Bake, uncovered, at 425° for 10 minutes. Reduce heat to 350°. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean.
Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.
