Abby'S Pumpkin Pie Crustless Custard

• 2 cups canned pumpkin
• 1 (12 ounce) can evaporated milk
• 8 egg whites
• 1/2 cup skim milk
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• fat-free whipped topping

1. In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and skim milk until smooth. Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt; mix well.
2. Spoon into 10 6 oz ramekins or custard cups coated with non-stick cooking spray. Place on a baking sheet or in a baking pan for stability.
3. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate until serving. Top with a dollop of whipped topping and enjoy.

pumpkin, milk, egg whites, milk, sugar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, salt, topping

Taken from www.food.com/recipe/abbys-pumpkin-pie-crustless-custard-265817 (may not work)