Pumpkin Custards Recipe
Ingredients
2 egg whites
1 cup canned pumpkin
3/4 cup evaporated skim milk
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
Dash salt
Whipped dessert topping
Directions
In a medium mixing bowl beat egg whites till foamy.
Stir in canned pumpkin, evaporated skim milk, sugar, cinnamon, ginger, allspice, and salt.
Place four 6 ounce custard cups or ramekins in a shallow baking pan.
Pour pumpkin mixture into 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.
Bake in a 325° oven for 35 to 40 minutes or till a knife inserted near the centers comes out clean.
Remove custard cups from water.
Stir in canned pumpkin, evaporated skim milk, sugar, cinnamon, ginger, allspice, and salt.
Place four 6 ounce custard cups or ramekins in a shallow baking pan.
Pour pumpkin mixture into 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.
Bake in a 325° oven for 35 to 40 minutes or till a knife inserted near the centers comes out clean.
Remove custard cups from water.
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