Pumpkin-Praline Custards

• 1 1/2 cups vanilla soy milk
• 3/4 cup canned pumpkin
• 2/3 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large eggs
• 2 large egg whites
• Cooking spray
• 1/4 cup sugar
• 2 tablespoons water
• 1/4 cup chopped pecans

1. Preheat oven to 325u0b0.
2. Combine first 9 ingredients in a bowl; stir well with a whisk. Divide pumpkin mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a 13 x 9-inch metal baking pan; add hot water to pan to a depth of 1 inch. Bake at 325u0b0 for 50 minutes or until a knife inserted in center comes out clean. Remove the cups from pan; cool completely on a wire rack. Cover and chill at least 3 hours.
3. Combine 1/4 cup sugar and 2 tablespoons water in a small skillet. Cook over medium-high heat 4 minutes or until golden, stirring occasionally. Remove from heat, and stir in pecans. Immediately scrape pecan mixture onto a baking sheet coated with cooking spray, spreading evenly; cool completely. Break praline into small pieces. Sprinkle over custards.

vanilla soy milk, pumpkin, sugar, ground cinnamon, ground nutmeg, vanilla, salt, eggs, egg whites, cooking spray, sugar, water, pecans

Taken from www.myrecipes.com/recipe/pumpkin-praline-custards (may not work)