Recipe - Pumpkin Custards

1 cup Pumpkin, canned
Three fourths cup Evaporated skim milk
3 tablespoon Sugar
One half teaspoon Ground cinnamon
1/8 teaspoon Ground ginger
1/8 teaspoon Ground allspice
1 ds Salt

In a medium mixing bowl beat egg whites till foamy. Stir in canned pumpkin,
evaporated skim milk, sugar, cinnamon, ginger and allspice.

Place four 6ounce custard cups in a shallow baking pan. Pour pumpkin
mixture into cups.

Place the baking pan containing cups on oven rack. Pour boiling water
around custard cups in baking pan to a depth of 1 inch.

Bake in a 325 degree oven for 35 to 40 minutes or until a knife inserted
near the centers comes out clean. Remove custard cups from water. Serve
warm or chilled. If desired, garnish with a fat free whipped topping.

NOTES : This is a very low fat dessert that is rich in carbohydrates,
protein and vitamins.

Posted to EATL Digest 08 Oct 96

From: Anne EICMississippiValley7@POSTOFFICE.WORLDNET.ATT.NET

Date: Wed, 9 Oct 1996 22:02:00 +0000