Pumpkin Custard

• 2 cups cooked pumpkin (16 ounce can, Be sure it's an unsweetened puree, not pumpkin pie filling!)
• 1 1/2 cups evaporated skim milk (12 ounce can)
• 2 eggs
• 3 egg whites
• 3/4 cup pure maple syrup or 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• fresh apple, slices (optional)

1. Preheat the oven to 350*.
2. Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
3. Arrange the cups in a shallow, flat-bottomed baking pan.
4. Whirl all of the ingredients except the apple slices in a blender until smooth.
5. Pour the custared into the baking cups.
6. Pour boiling water into the baking pan to about a 2-inch depth.
7. Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
8. Remove the cups from the hot water and cool at room temperature, then refrigerate.
9. Serve chilled, garnished with fresh apple slices, if desired.

pumpkin, milk, eggs, egg whites, maple syrup, ground cinnamon, ground nutmeg, ground ginger, fresh apple

Taken from www.food.com/recipe/pumpkin-custard-43351 (may not work)