Spicy Pumpkin Custards

Recipe Ingredients

1/3 cup	65g / 2.3oz	Sugar
2 tablespoons	30ml	Honey
1 1/2 teaspoons	7.5ml	Ground cinnamon
1 teaspoon	5ml	Ground allspice
2		Eggs
12 oz	340g	Evaporated skimmed milk - (1 can)
16 oz	454g	Mashed cooked pumpkin - (1 can)
1/2 cup	118ml	Reduced-calorie frozen whipped topping - thawed

Recipe Instructions

Combine first 7 ingredients in a large bowl; beat at low speed of an electric mixer until smooth.

Spoon 1/2 cup pumpkin mixture into each of 8 (6-ounce) ramekins or custard cups.

Place 4 ramekins in each of 2 (9-inch) square baking pans; add hot water to each pan to a depth of 1 inch. Bake at 325F for 1 hour or until set. Remove ramekins from pans; let cool.

Yield: 8 servings.

Source:
Cooking Light, Jan/Feb 1994, page 73

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