12 ounces fat-free evaporated milk
1 cup egg substitute
1 15-ounch can solid-pack pumpkin (not pie filling)
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon groung nutmeg
1 1/2 cups fat-free vanilla ice cream or frozen yogurt
Preheat the oven to 325 degrees. Lightly spray six 6-ounce ovenproof ceramic of glass custard cups with cooking spray. Place the custard cups in a 13 x 9 x 2-inch metal baking pan or glass baking dish. Set aside.
In a small saucepan, heat the milk over medium heat for 5 minutes or until hot, stirring occasionally. Do not boil. Remove from heat.
In a medium mixing bowl, using an electric mixer on medium speed, beat the egg substitute for 1 minute. Add the pumpkin, sugar, vanilla, cinnamon, and nutmeg. Beat for 1 minute. Stir in the milk. Beat for 1 minute. Pour into the custard cups.
Pour the hot water into the baking pan, being careful to keep the water out of the custard cups.
Bake for 40 minutes, or until a knife inserted in the center of a custard comes out clean. Carefully remove the pan from the oven. Transfer the cups from the pan to a cooling rack. Put plastic wrap directly on the surface of each custard. Let cool to room temperature. Refrigerate for a least 1 hour.
Just before serving, run a table knife around the edge of each custard. Invert them onto small plates. Top each custard with a scoop of ice cream or low-fat whipped topping. Serve immediately.
Calories – 191; Total Fat 0.5 g; Saturated Fat 0.0 g; Trans Fat 0.0 g; Polyunsaturated Fat 0.0 g; Cholesterol 3 mg; Sodium 198 mg; Carbohydrates 36 g; Fiber 3 g; Sugars 29 g; Protein 12 g