Ingredients
- 12 cup Splenda sugar substitute
- 12 teaspoon ground cinnamon
- 12 teaspoon ground ginger
- 14 teaspoon allspice
- 14 teaspoon ground cloves
- 18 teaspoon cayenne pepper
- 18 teaspoon salt
- 1 (16 ounce) can pumpkin puree
- 1 cup fat-free evaporated milk
- 14 cup nonfat milk
- 34 cup Egg Beaters egg substitute
Instructions
- Preheat oven to 350 degrees.
- Stir together the sugar, cinnamon, cloves, cayenne and salt in a large bowl.
- Whisk in the pumpkin, milk and egg substitute; divide among eight 6-oz custard cups.
- Place the filled custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
- Bake until firm around the edges and slightly puffed, approximately 45 minutes.
- Carefully remove cups from water, cool completely, cover and refrigerate.
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