Low-Fat Pumpkin Custard

A super-sweet guilt-free dessert that, apparently, doesn't mind modifications...

1 can cooked pumpkin (15oz)

1 1/2 cups evaporated skimmed milk (I didn't have enough, so did 1/2 evaporated and 1 low-fat buttermilk)

2 eggs and 3 egg whites (I did 1 egg, 1 egg replacer, 3 egg replacer-whisked)

3/4 cup maple syrup or brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

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Lightly oil 6 baking cups with cooking spray. Arrange cups in a baking pan.

Whirl all ingredients in a blender until smooth. Pour the custard into the cups. Pour boiling water into the baking pan (about 2 inches deep). Bake for 45-60 minutes at 350F until a knife inserted in the center comes out clean. Remove cups from hot water and cool, then refrigerate.

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The first time I made these I used the original ingredients and the custards rose higher, but this time around, when I used the replacer and buttermilk, the taste is still excellent, only they look flatter.

Original from Moosewood Low-Fat Favorites