How to make it

  • In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and fat-free milk until smooth.
  • Add the sugar, cinnamon, ginger, salt, cloves and nutmeg; mix well.
  • Spoon into ten 6-oz. ramekins or custard cups coated with cooking spray.
  • Place in a 15-in. x 10-in. x 1-in. baking pan.
  • Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.
  • Cool on a wire rack.
  • Refrigerate until serving.
  • Garnish with whipped topping if desired.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    lacrenshaw ate it and said...
    Another take on a pumpkin dessert! Thank you, midge. 5.
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    wonderful love it thanks.
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    sounds very good midge


    happy thanksgiving to you

    hugs tink
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes